Article Versions Notes

Cao C, Waterhouse GIN, Sun W, Zhao M, Sun-Waterhouse D, Su G. Effects of Fermentation with Tetragenococcus halophilus and Zygosaccharomyces rouxii on the Volatile Profiles of Soybean Protein Hydrolysates. Foods. 2023; 12(24):4513. https://doi.org/10.3390/foods12244513

Cao, Chenchen, Geoffrey I. N. Waterhouse, Weizheng Sun, Mouming Zhao, Dongxiao Sun-Waterhouse, and Guowan Su. 2023. "Effects of Fermentation with Tetragenococcus halophilus and Zygosaccharomyces rouxii on the Volatile Profiles of Soybean Protein Hydrolysates" Foods 12, no. 24: 4513. https://doi.org/10.3390/foods12244513

Cao, C., Waterhouse, G. I. N., Sun, W., Zhao, M., Sun-Waterhouse, D., & Su, G. (2023). Effects of Fermentation with Tetragenococcus halophilus and Zygosaccharomyces rouxii on the Volatile Profiles of Soybean Protein Hydrolysates. Foods, 12(24), 4513. https://doi.org/10.3390/foods12244513