Liu, N.; Li, X.; Hu, Y.; Qin, L.; Bao, A.; Qin, W.; Miao, S.
Effects of Lentilactobacillus buchneri and Kazachstania bulderi on the Quality and Flavor of Guizhou Fermented Red Sour Soup. Foods 2023, 12, 3753.
https://doi.org/10.3390/foods12203753
AMA Style
Liu N, Li X, Hu Y, Qin L, Bao A, Qin W, Miao S.
Effects of Lentilactobacillus buchneri and Kazachstania bulderi on the Quality and Flavor of Guizhou Fermented Red Sour Soup. Foods. 2023; 12(20):3753.
https://doi.org/10.3390/foods12203753
Chicago/Turabian Style
Liu, Na, Xiuli Li, Yue Hu, Likang Qin, Aiming Bao, Weijun Qin, and Song Miao.
2023. "Effects of Lentilactobacillus buchneri and Kazachstania bulderi on the Quality and Flavor of Guizhou Fermented Red Sour Soup" Foods 12, no. 20: 3753.
https://doi.org/10.3390/foods12203753
APA Style
Liu, N., Li, X., Hu, Y., Qin, L., Bao, A., Qin, W., & Miao, S.
(2023). Effects of Lentilactobacillus buchneri and Kazachstania bulderi on the Quality and Flavor of Guizhou Fermented Red Sour Soup. Foods, 12(20), 3753.
https://doi.org/10.3390/foods12203753
