Li, X.; Xu, X.; Wu, C.; Tong, X.; Ou, S.
Effect of Sequential Inoculation of Tetragenococcus halophilus and Wickerhamomyces anomalus on the Flavour Formation of Early-Stage Moromi Fermented at a Lower Temperature. Foods 2023, 12, 3509.
https://doi.org/10.3390/foods12183509
AMA Style
Li X, Xu X, Wu C, Tong X, Ou S.
Effect of Sequential Inoculation of Tetragenococcus halophilus and Wickerhamomyces anomalus on the Flavour Formation of Early-Stage Moromi Fermented at a Lower Temperature. Foods. 2023; 12(18):3509.
https://doi.org/10.3390/foods12183509
Chicago/Turabian Style
Li, Xinzhi, Xinyu Xu, Changzheng Wu, Xing Tong, and Shiyi Ou.
2023. "Effect of Sequential Inoculation of Tetragenococcus halophilus and Wickerhamomyces anomalus on the Flavour Formation of Early-Stage Moromi Fermented at a Lower Temperature" Foods 12, no. 18: 3509.
https://doi.org/10.3390/foods12183509
APA Style
Li, X., Xu, X., Wu, C., Tong, X., & Ou, S.
(2023). Effect of Sequential Inoculation of Tetragenococcus halophilus and Wickerhamomyces anomalus on the Flavour Formation of Early-Stage Moromi Fermented at a Lower Temperature. Foods, 12(18), 3509.
https://doi.org/10.3390/foods12183509
