Li, J.; Wang, X.; Wu, W.; Jiang, J.; Feng, D.; Shi, Y.; Hu, P.
Comparison of Fermentation Behaviors and Characteristics of Tomato Sour Soup between Natural Fermentation and Dominant Bacteria-Enhanced Fermentation. Microorganisms 2022, 10, 640.
https://doi.org/10.3390/microorganisms10030640
AMA Style
Li J, Wang X, Wu W, Jiang J, Feng D, Shi Y, Hu P.
Comparison of Fermentation Behaviors and Characteristics of Tomato Sour Soup between Natural Fermentation and Dominant Bacteria-Enhanced Fermentation. Microorganisms. 2022; 10(3):640.
https://doi.org/10.3390/microorganisms10030640
Chicago/Turabian Style
Li, Juan, Xiaoyu Wang, Wenyan Wu, Jingzhu Jiang, Dandan Feng, Yuanyuan Shi, and Ping Hu.
2022. "Comparison of Fermentation Behaviors and Characteristics of Tomato Sour Soup between Natural Fermentation and Dominant Bacteria-Enhanced Fermentation" Microorganisms 10, no. 3: 640.
https://doi.org/10.3390/microorganisms10030640
APA Style
Li, J., Wang, X., Wu, W., Jiang, J., Feng, D., Shi, Y., & Hu, P.
(2022). Comparison of Fermentation Behaviors and Characteristics of Tomato Sour Soup between Natural Fermentation and Dominant Bacteria-Enhanced Fermentation. Microorganisms, 10(3), 640.
https://doi.org/10.3390/microorganisms10030640
