APA (7th ed.) Citation

Li, X., Xu, Y., Xiao, S., Luo, C., Zou, L., Zhao, J., . . . Wang, A. (2025). Enhancement of Bioactivity and Flavor Profiles of Tartary Buckwheat Through Kombucha Fermentation by Enrichment of Lactobacillus bulgaricus. Journal of Food Process Engineering, 48(11), 1. https://doi.org/10.1111/jfpe.70268

Chicago Style (17th ed.) Citation

Li, Xinyi, Yijin Xu, Sha Xiao, Changwei Luo, Liang Zou, Jianglin Zhao, Dabing Xiang, and Aili Wang. "Enhancement of Bioactivity and Flavor Profiles of Tartary Buckwheat Through Kombucha Fermentation by Enrichment of Lactobacillus Bulgaricus." Journal of Food Process Engineering 48, no. 11 (2025): 1. https://doi.org/10.1111/jfpe.70268.

MLA (9th ed.) Citation

Li, Xinyi, et al. "Enhancement of Bioactivity and Flavor Profiles of Tartary Buckwheat Through Kombucha Fermentation by Enrichment of Lactobacillus Bulgaricus." Journal of Food Process Engineering, vol. 48, no. 11, 2025, p. 1, https://doi.org/10.1111/jfpe.70268.