Impact of Fermentation of Pumpkin Leaves and Melon Varieties with Lactobacillus Strains on Physicochemical Properties, Antioxidant Activity, and Carotenoid Compounds.

MLA

Mhlanga, Pretty, et al. “Impact of Fermentation of Pumpkin Leaves and Melon Varieties with Lactobacillus Strains on Physicochemical Properties, Antioxidant Activity, and Carotenoid Compounds.” Foods, vol. 13, no. 22, Nov. 2024, p. 3562. EBSCOhost, https://doi.org/10.3390/foods13223562.

APA

Mhlanga, P., Mianda, S. M., & Sivakumar, D. (2024). Impact of Fermentation of Pumpkin Leaves and Melon Varieties with Lactobacillus Strains on Physicochemical Properties, Antioxidant Activity, and Carotenoid Compounds. Foods, 13(22), 3562. https://doi.org/10.3390/foods13223562

Chicago

Mhlanga, Pretty, Sephora Mutombo Mianda, and Dharini Sivakumar. 2024. “Impact of Fermentation of Pumpkin Leaves and Melon Varieties with Lactobacillus Strains on Physicochemical Properties, Antioxidant Activity, and Carotenoid Compounds.” Foods 13 (22): 3562. doi:10.3390/foods13223562.