Peng, S., Yang, L., Zhou, W., Yuan, Y., Liao, L., Huang, X., . . . Li, J. (2025, October). Effects of <i>Lacticaseibacillus casei</i> LK-1 Fermentation on Physicochemical Properties, Chemical Compositions, Antioxidant Activities and Volatile Profiles of Pineapple Juice. Foods.
Chicago Style (17th ed.) CitationPeng, Shaodan, Lian Yang, Wei Zhou, Yuan Yuan, Liangkun Liao, Xiaobing Huang, Chenghui Zhang, Xiao Gong, and Jihua Li. "Effects of Lacticaseibacillus Casei LK-1 Fermentation on Physicochemical Properties, Chemical Compositions, Antioxidant Activities and Volatile Profiles of Pineapple Juice." Foods Oct. 2025.
MLA引文Peng, Shaodan, et al. "Effects of Lacticaseibacillus Casei LK-1 Fermentation on Physicochemical Properties, Chemical Compositions, Antioxidant Activities and Volatile Profiles of Pineapple Juice." Foods, Oct. 2025.