Order Article Reprints

Zhong Y, Zou Y, Zheng Z, Chen Q, Xu W, Wu Y, Gao J, Zhong K, Gao H. Impact of Inoculating with Indigenous Bacillus marcorestinctum YC-1 on Quality and Microbial Communities of Yibin Yacai (Fermented Mustard) during the Fermentation Process. Foods. 2022; 11(22):3593. https://doi.org/10.3390/foods11223593

Zhong, Yixin, Yuke Zou, Zimeng Zheng, Qian Chen, Wei Xu, Yanping Wu, Jia Gao, Kai Zhong, and Hong Gao. 2022. "Impact of Inoculating with Indigenous Bacillus marcorestinctum YC-1 on Quality and Microbial Communities of Yibin Yacai (Fermented Mustard) during the Fermentation Process" Foods 11, no. 22: 3593. https://doi.org/10.3390/foods11223593

Zhong, Y., Zou, Y., Zheng, Z., Chen, Q., Xu, W., Wu, Y., Gao, J., Zhong, K., & Gao, H. (2022). Impact of Inoculating with Indigenous Bacillus marcorestinctum YC-1 on Quality and Microbial Communities of Yibin Yacai (Fermented Mustard) during the Fermentation Process. Foods, 11(22), 3593. https://doi.org/10.3390/foods11223593