Wang, J.; Hou, J.; Zhang, X.; Hu, J.; Yu, Z.; Zhu, Y.
Improving the Flavor of Fermented Sausage by Increasing Its Bacterial Quality via Inoculation with Lactobacillus plantarum MSZ2 and Staphylococcus xylosus YCC3. Foods 2022, 11, 736.
https://doi.org/10.3390/foods11050736
AMA Style
Wang J, Hou J, Zhang X, Hu J, Yu Z, Zhu Y.
Improving the Flavor of Fermented Sausage by Increasing Its Bacterial Quality via Inoculation with Lactobacillus plantarum MSZ2 and Staphylococcus xylosus YCC3. Foods. 2022; 11(5):736.
https://doi.org/10.3390/foods11050736
Chicago/Turabian Style
Wang, Ji, Jinna Hou, Xin Zhang, Jingrong Hu, Zhihui Yu, and Yingchun Zhu.
2022. "Improving the Flavor of Fermented Sausage by Increasing Its Bacterial Quality via Inoculation with Lactobacillus plantarum MSZ2 and Staphylococcus xylosus YCC3" Foods 11, no. 5: 736.
https://doi.org/10.3390/foods11050736
APA Style
Wang, J., Hou, J., Zhang, X., Hu, J., Yu, Z., & Zhu, Y.
(2022). Improving the Flavor of Fermented Sausage by Increasing Its Bacterial Quality via Inoculation with Lactobacillus plantarum MSZ2 and Staphylococcus xylosus YCC3. Foods, 11(5), 736.
https://doi.org/10.3390/foods11050736
