Liu, A.; Yan, X.; Shang, H.; Ji, C.; Zhang, S.; Liang, H.; Chen, Y.; Lin, X.
Screening of Lactiplantibacillus plantarum with High Stress Tolerance and High Esterase Activity and Their Effect on Promoting Protein Metabolism and Flavor Formation in Suanzhayu, a Chinese Fermented Fish. Foods 2022, 11, 1932.
https://doi.org/10.3390/foods11131932
AMA Style
Liu A, Yan X, Shang H, Ji C, Zhang S, Liang H, Chen Y, Lin X.
Screening of Lactiplantibacillus plantarum with High Stress Tolerance and High Esterase Activity and Their Effect on Promoting Protein Metabolism and Flavor Formation in Suanzhayu, a Chinese Fermented Fish. Foods. 2022; 11(13):1932.
https://doi.org/10.3390/foods11131932
Chicago/Turabian Style
Liu, Aoxue, Xu Yan, Hao Shang, Chaofan Ji, Sufang Zhang, Huipeng Liang, Yingxi Chen, and Xinping Lin.
2022. "Screening of Lactiplantibacillus plantarum with High Stress Tolerance and High Esterase Activity and Their Effect on Promoting Protein Metabolism and Flavor Formation in Suanzhayu, a Chinese Fermented Fish" Foods 11, no. 13: 1932.
https://doi.org/10.3390/foods11131932
APA Style
Liu, A., Yan, X., Shang, H., Ji, C., Zhang, S., Liang, H., Chen, Y., & Lin, X.
(2022). Screening of Lactiplantibacillus plantarum with High Stress Tolerance and High Esterase Activity and Their Effect on Promoting Protein Metabolism and Flavor Formation in Suanzhayu, a Chinese Fermented Fish. Foods, 11(13), 1932.
https://doi.org/10.3390/foods11131932
