Momordica charantia juice with Lactobacillus plantarum fermentation: Chemical composition, antioxidant properties and aroma profile

MLA

Shaoping Nie, et al. “Momordica Charantia Juice with Lactobacillus Plantarum Fermentation: Chemical Composition, Antioxidant Properties and Aroma Profile.” Food Bioscience, vol. 29, June 2019, pp. 62–72. EBSCOhost, https://doi.org/10.1016/j.fbio.2019.03.007.

APA

Shaoping Nie, Haihong Chen, Qixing Nie, Mingyong Xie, Tao Xiong, Jielun Hu, He Gao, & Jia-Jia Wen. (2019). Momordica charantia juice with Lactobacillus plantarum fermentation: Chemical composition, antioxidant properties and aroma profile. Food Bioscience, 29, 62–72. https://doi.org/10.1016/j.fbio.2019.03.007

Chicago

Shaoping Nie, Haihong Chen, Qixing Nie, Mingyong Xie, Tao Xiong, Jielun Hu, He Gao, and Jia-Jia Wen. 2019. “Momordica Charantia Juice with Lactobacillus Plantarum Fermentation: Chemical Composition, Antioxidant Properties and Aroma Profile.” Food Bioscience 29 (June): 62–72. doi:10.1016/j.fbio.2019.03.007.