SR, L., Z, Y., N, S., JY, L., YX, Z., H, L., . . . GH, B. (2026). Co-fermentation of Ampelopsis grossedentata with Camellia sinensis reduces bitterness, enhances sweet aroma, and generates novel bioactive theaflavin analogues. Food chemistry, 521, 149857. https://doi.org/10.1016/j.foodchem.2026.149857
Παραπομπή σε μορφή Chicago (17η εκδ.)SR, Li, et al. "Co-fermentation of Ampelopsis Grossedentata with Camellia Sinensis Reduces Bitterness, Enhances Sweet Aroma, and Generates Novel Bioactive Theaflavin Analogues." Food Chemistry 521 (2026): 149857. https://doi.org/10.1016/j.foodchem.2026.149857.
Παραπομπή σε μορφή MLA (9th εκδ.)SR, Li, et al. "Co-fermentation of Ampelopsis Grossedentata with Camellia Sinensis Reduces Bitterness, Enhances Sweet Aroma, and Generates Novel Bioactive Theaflavin Analogues." Food Chemistry, vol. 521, 2026, p. 149857, https://doi.org/10.1016/j.foodchem.2026.149857.