Selenium-enriched strawberry-sea buckthorn-yam juice fermented by <i>Weissella cibaria</i> and <i>Pediococcus acidilactici</i>: antioxidant, flavor, and immunomodulatory effects.

Xu H, Ban C, Wang D, Wang Q, Wang Z.

Open source

DOI
10.1016/j.fochx.2026.104055
Published
2026-05-30
Container
Food Chem X
Publisher
Not recorded
Open access
yes

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BibTeX

@article{allodium:10.1016/j.fochx.2026.104055,
  title = {Selenium-enriched strawberry-sea buckthorn-yam juice fermented by \<i\>Weissella cibaria\</i\> and \<i\>Pediococcus acidilactici\</i\>: antioxidant, flavor, and immunomodulatory effects.},
  author = {Xu H and  Ban C and  Wang D and  Wang Q and  Wang Z.},
  year = {2026},
  journal = {Food Chem X},
  doi = {10.1016/j.fochx.2026.104055},
  url = {https://doi.org/10.1016/j.fochx.2026.104055}
}

RIS

TY  - JOUR
TI  - Selenium-enriched strawberry-sea buckthorn-yam juice fermented by <i>Weissella cibaria</i> and <i>Pediococcus acidilactici</i>: antioxidant, flavor, and immunomodulatory effects.
AU  - Xu H
AU  -  Ban C
AU  -  Wang D
AU  -  Wang Q
AU  -  Wang Z.
PY  - 2026
JO  - Food Chem X
DO  - 10.1016/j.fochx.2026.104055
UR  - https://doi.org/10.1016/j.fochx.2026.104055
ER  -

APA

H, X., C, B., D, W., Q, W., & Z., W. (2026). Selenium-enriched strawberry-sea buckthorn-yam juice fermented by <i>Weissella cibaria</i> and <i>Pediococcus acidilactici</i>: antioxidant, flavor, and immunomodulatory effects.. Food Chem X. https://doi.org/10.1016/j.fochx.2026.104055

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