Wang, W.; Tan, Z.; Gu, L.; Ma, H.; Wang, Z.; Wang, L.; Wu, G.; Qin, G.; Wang, Y.; Pang, H.
Dynamics Changes of Microorganisms Community and Fermentation Quality in Soybean Meal Prepared with Lactic Acid Bacteria and Artemisia argyi through Fermentation and Aerobic Exposure Processes. Foods 2022, 11, 795.
https://doi.org/10.3390/foods11060795
AMA Style
Wang W, Tan Z, Gu L, Ma H, Wang Z, Wang L, Wu G, Qin G, Wang Y, Pang H.
Dynamics Changes of Microorganisms Community and Fermentation Quality in Soybean Meal Prepared with Lactic Acid Bacteria and Artemisia argyi through Fermentation and Aerobic Exposure Processes. Foods. 2022; 11(6):795.
https://doi.org/10.3390/foods11060795
Chicago/Turabian Style
Wang, Weiwei, Zhongfang Tan, Lingbiao Gu, Hao Ma, Zhenyu Wang, Lei Wang, Guofang Wu, Guangyong Qin, Yanping Wang, and Huili Pang.
2022. "Dynamics Changes of Microorganisms Community and Fermentation Quality in Soybean Meal Prepared with Lactic Acid Bacteria and Artemisia argyi through Fermentation and Aerobic Exposure Processes" Foods 11, no. 6: 795.
https://doi.org/10.3390/foods11060795
APA Style
Wang, W., Tan, Z., Gu, L., Ma, H., Wang, Z., Wang, L., Wu, G., Qin, G., Wang, Y., & Pang, H.
(2022). Dynamics Changes of Microorganisms Community and Fermentation Quality in Soybean Meal Prepared with Lactic Acid Bacteria and Artemisia argyi through Fermentation and Aerobic Exposure Processes. Foods, 11(6), 795.
https://doi.org/10.3390/foods11060795
