Article Versions Notes

Zhao Z, Zhang L, Lou Y, Luo Y, Hu X, Pan X, Wu H, Li J, Mei H, Li X. Inhibitory Effect of Polypeptides Produced by Brevibacillus brevis on Ochratoxigenic Fungi in the Process of Pile-Fermentation of Post-Fermented Tea. Foods. 2022; 11(20):3243. https://doi.org/10.3390/foods11203243

Zhao, Zhenjun, Lingling Zhang, Yougen Lou, Yan Luo, Xianchun Hu, Xueli Pan, Huawei Wu, Jianjie Li, Huiling Mei, and Xinghui Li. 2022. "Inhibitory Effect of Polypeptides Produced by Brevibacillus brevis on Ochratoxigenic Fungi in the Process of Pile-Fermentation of Post-Fermented Tea" Foods 11, no. 20: 3243. https://doi.org/10.3390/foods11203243

Zhao, Z., Zhang, L., Lou, Y., Luo, Y., Hu, X., Pan, X., Wu, H., Li, J., Mei, H., & Li, X. (2022). Inhibitory Effect of Polypeptides Produced by Brevibacillus brevis on Ochratoxigenic Fungi in the Process of Pile-Fermentation of Post-Fermented Tea. Foods, 11(20), 3243. https://doi.org/10.3390/foods11203243