APA (7th ed.) Citation

Luo, Y., Qian, Y., Ou, Y., Tian, S., Xie, Y., Zheng, Y., . . . Yang, F. (2026). Lactobacillus plantarum Dynamically Changes the Fermentation Characteristics and Active Ingredients of Summer/Autumn Tea Leaves. Food Science & Nutrition, 14(4), 1. https://doi.org/10.1002/fsn3.71773

Chicago Style (17th ed.) Citation

Luo, Yimei, Yuangan Qian, Yangwen Ou, Shimin Tian, Yixiao Xie, Yulong Zheng, Jun Hao, Hong Sun, and Fuyu Yang. "Lactobacillus Plantarum Dynamically Changes the Fermentation Characteristics and Active Ingredients of Summer/Autumn Tea Leaves." Food Science & Nutrition 14, no. 4 (2026): 1. https://doi.org/10.1002/fsn3.71773.

MLA (9th ed.) Citation

Luo, Yimei, et al. "Lactobacillus Plantarum Dynamically Changes the Fermentation Characteristics and Active Ingredients of Summer/Autumn Tea Leaves." Food Science & Nutrition, vol. 14, no. 4, 2026, p. 1, https://doi.org/10.1002/fsn3.71773.