A, I., S, Y., KA, A., H, N., A, F., W, S., . . . Q, S. (2026). Ultrasound-driven co-culture fermentation enhances bioactive components, antioxidant activity and structural properties of Chinese yam (Dioscorea opposita Thunb). Ultrasonics sonochemistry, 130, 107882. https://doi.org/10.1016/j.ultsonch.2026.107882
Παραπομπή σε μορφή Chicago (17η εκδ.)A, Imtiaz, et al. "Ultrasound-driven Co-culture Fermentation Enhances Bioactive Components, Antioxidant Activity and Structural Properties of Chinese Yam (Dioscorea Opposita Thunb)." Ultrasonics Sonochemistry 130 (2026): 107882. https://doi.org/10.1016/j.ultsonch.2026.107882.
Παραπομπή σε μορφή MLA (9th εκδ.)A, Imtiaz, et al. "Ultrasound-driven Co-culture Fermentation Enhances Bioactive Components, Antioxidant Activity and Structural Properties of Chinese Yam (Dioscorea Opposita Thunb)." Ultrasonics Sonochemistry, vol. 130, 2026, p. 107882, https://doi.org/10.1016/j.ultsonch.2026.107882.