Article Versions Notes

Zhang Q, Xiao N, Xu H, Tian Z, Li B, Qiu W, Shi W. Changes of Physicochemical Characteristics and Flavor during Suanyu Fermentation with Lactiplantibacillus plantarum and Saccharomyces cerevisiae. Foods. 2022; 11(24):4085. https://doi.org/10.3390/foods11244085

Zhang, Qiang, Naiyong Xiao, Huiya Xu, Zhihang Tian, Bowen Li, Weiqiang Qiu, and Wenzheng Shi. 2022. "Changes of Physicochemical Characteristics and Flavor during Suanyu Fermentation with Lactiplantibacillus plantarum and Saccharomyces cerevisiae" Foods 11, no. 24: 4085. https://doi.org/10.3390/foods11244085

Zhang, Q., Xiao, N., Xu, H., Tian, Z., Li, B., Qiu, W., & Shi, W. (2022). Changes of Physicochemical Characteristics and Flavor during Suanyu Fermentation with Lactiplantibacillus plantarum and Saccharomyces cerevisiae. Foods, 11(24), 4085. https://doi.org/10.3390/foods11244085