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Journal: Foods, 2022
Volume: 11
Number: 4085

Article: Changes of Physicochemical Characteristics and Flavor during Suanyu Fermentation with Lactiplantibacillus plantarum and Saccharomyces cerevisiae
Authors: by Qiang Zhang, Naiyong Xiao, Huiya Xu, Zhihang Tian, Bowen Li, Weiqiang Qiu and Wenzheng Shi
Link: https://www.mdpi.com/2304-8158/11/24/4085

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