APA (7th ed.) Citation

Z, N., A, Z., A, M., M, W., I, S., & M, Z. (2026). Kombucha Ferments from White and Red Cabbage By-Products as a Sustainable Source of Metabolites with Antioxidant and Anti-Inflammatory Activity. Molecules (Basel, Switzerland), 31(11), . https://doi.org/10.3390/molecules31111886

Chicago Style (17th ed.) Citation

Z, Nizioł-Łukaszewska, Ziemlewska A, Mokrzyńska A, Wójciak M, Sowa I, and Zagórska-Dziok M. "Kombucha Ferments from White and Red Cabbage By-Products as a Sustainable Source of Metabolites with Antioxidant and Anti-Inflammatory Activity." Molecules (Basel, Switzerland) 31, no. 11 (2026). https://doi.org/10.3390/molecules31111886.

MLA (9th ed.) Citation

Z, Nizioł-Łukaszewska, et al. "Kombucha Ferments from White and Red Cabbage By-Products as a Sustainable Source of Metabolites with Antioxidant and Anti-Inflammatory Activity." Molecules (Basel, Switzerland), vol. 31, no. 11, 2026, https://doi.org/10.3390/molecules31111886.