Article Versions Notes

Liang T, Xie X, Wu L, Li L, Li H, Xi Y, Feng Y, Xue L, Chen M, Chen X, et al. Microbial Communities and Physiochemical Properties of Four Distinctive Traditionally Fermented Vegetables from North China and Their Influence on Quality and Safety. Foods. 2022; 11(1):21. https://doi.org/10.3390/foods11010021

Liang, Tingting, Xinqiang Xie, Lei Wu, Longyan Li, Haixin Li, Yu Xi, Ying Feng, Liang Xue, Moutong Chen, Xuefeng Chen, and et al. 2022. "Microbial Communities and Physiochemical Properties of Four Distinctive Traditionally Fermented Vegetables from North China and Their Influence on Quality and Safety" Foods 11, no. 1: 21. https://doi.org/10.3390/foods11010021

Liang, T., Xie, X., Wu, L., Li, L., Li, H., Xi, Y., Feng, Y., Xue, L., Chen, M., Chen, X., Zhang, J., Ding, Y., & Wu, Q. (2022). Microbial Communities and Physiochemical Properties of Four Distinctive Traditionally Fermented Vegetables from North China and Their Influence on Quality and Safety. Foods, 11(1), 21. https://doi.org/10.3390/foods11010021