Chang, L.; Mu, G.; Wang, M.; Zhao, T.; Tuo, Y.; Zhu, X.; Qian, F.
Microbial Diversity and Quality-Related Physicochemical Properties of Spicy Cabbage in Northeastern China and Their Correlation Analysis. Foods 2022, 11, 1511.
https://doi.org/10.3390/foods11101511
AMA Style
Chang L, Mu G, Wang M, Zhao T, Tuo Y, Zhu X, Qian F.
Microbial Diversity and Quality-Related Physicochemical Properties of Spicy Cabbage in Northeastern China and Their Correlation Analysis. Foods. 2022; 11(10):1511.
https://doi.org/10.3390/foods11101511
Chicago/Turabian Style
Chang, Lixuan, Guangqing Mu, Mingxu Wang, Tong Zhao, Yanfeng Tuo, Xuemei Zhu, and Fang Qian.
2022. "Microbial Diversity and Quality-Related Physicochemical Properties of Spicy Cabbage in Northeastern China and Their Correlation Analysis" Foods 11, no. 10: 1511.
https://doi.org/10.3390/foods11101511
APA Style
Chang, L., Mu, G., Wang, M., Zhao, T., Tuo, Y., Zhu, X., & Qian, F.
(2022). Microbial Diversity and Quality-Related Physicochemical Properties of Spicy Cabbage in Northeastern China and Their Correlation Analysis. Foods, 11(10), 1511.
https://doi.org/10.3390/foods11101511