APA (7th ed.) Citation

Zhang, P., Zhang, J., Li, L., Gu, T., Chen, S., Wang, J., & Gao, M. (2025). The Release of Bound Phenolics to Enhance the Antioxidant Activity of Cornmeal by Liquid Fermentation with Bacillus subtilis. Foods, 14(3), 499. https://doi.org/10.3390/foods14030499

Chicago Style (17th ed.) Citation

Zhang, Ping, Jialan Zhang, Li Li, Tong Gu, Suo Chen, Jinsong Wang, and Mengxiang Gao. "The Release of Bound Phenolics to Enhance the Antioxidant Activity of Cornmeal by Liquid Fermentation with Bacillus Subtilis." Foods 14, no. 3 (2025): 499. https://doi.org/10.3390/foods14030499.

MLA (9th ed.) Citation

Zhang, Ping, et al. "The Release of Bound Phenolics to Enhance the Antioxidant Activity of Cornmeal by Liquid Fermentation with Bacillus Subtilis." Foods, vol. 14, no. 3, 2025, p. 499, https://doi.org/10.3390/foods14030499.