Article Versions Notes

Ge Y, Wu Y, Aihaiti A, Wang L, Wang Y, Xing J, Zhu M, Hong J. The Metabolic Pathways of Yeast and Acetic Acid Bacteria During Fruit Vinegar Fermentation and Their Influence on Flavor Development. Microorganisms. 2025; 13(3):477. https://doi.org/10.3390/microorganisms13030477

Ge, Yinggang, Yifei Wu, Aihemaitijiang Aihaiti, Liang Wang, Yu Wang, Jun Xing, Min Zhu, and Jingyang Hong. 2025. "The Metabolic Pathways of Yeast and Acetic Acid Bacteria During Fruit Vinegar Fermentation and Their Influence on Flavor Development" Microorganisms 13, no. 3: 477. https://doi.org/10.3390/microorganisms13030477

Ge, Y., Wu, Y., Aihaiti, A., Wang, L., Wang, Y., Xing, J., Zhu, M., & Hong, J. (2025). The Metabolic Pathways of Yeast and Acetic Acid Bacteria During Fruit Vinegar Fermentation and Their Influence on Flavor Development. Microorganisms, 13(3), 477. https://doi.org/10.3390/microorganisms13030477