Luo, A.; Cheng, Z.; Zhao, J.; Hao, J.; Shi, S.; Hu, B.
The Relationship between Microbial Community Succession and Flavor Formation during the Natural Fermentation of Hongqu sufu. Foods 2023, 12, 2800.
https://doi.org/10.3390/foods12142800
AMA Style
Luo A, Cheng Z, Zhao J, Hao J, Shi S, Hu B.
The Relationship between Microbial Community Succession and Flavor Formation during the Natural Fermentation of Hongqu sufu. Foods. 2023; 12(14):2800.
https://doi.org/10.3390/foods12142800
Chicago/Turabian Style
Luo, Aiguo, Zilong Cheng, Jia Zhao, Jianwei Hao, Shengli Shi, and Bianfang Hu.
2023. "The Relationship between Microbial Community Succession and Flavor Formation during the Natural Fermentation of Hongqu sufu" Foods 12, no. 14: 2800.
https://doi.org/10.3390/foods12142800
APA Style
Luo, A., Cheng, Z., Zhao, J., Hao, J., Shi, S., & Hu, B.
(2023). The Relationship between Microbial Community Succession and Flavor Formation during the Natural Fermentation of Hongqu sufu. Foods, 12(14), 2800.
https://doi.org/10.3390/foods12142800