Article Versions Notes

Peng X, Yue Q, Chi Q, Liu Y, Tian T, Dai S, Yu A, Wang S, Wang H, Tong X, et al. Microbial Diversity and Flavor Regularity of Soy Milk Fermented Using Kombucha. Foods. 2023; 12(4):884. https://doi.org/10.3390/foods12040884

Peng, Xinhui, Qiang Yue, Qianqi Chi, Yanwei Liu, Tian Tian, Shicheng Dai, Aihua Yu, Shaodong Wang, Huan Wang, Xiaohong Tong, and et al. 2023. "Microbial Diversity and Flavor Regularity of Soy Milk Fermented Using Kombucha" Foods 12, no. 4: 884. https://doi.org/10.3390/foods12040884

Peng, X., Yue, Q., Chi, Q., Liu, Y., Tian, T., Dai, S., Yu, A., Wang, S., Wang, H., Tong, X., & Jiang, L. (2023). Microbial Diversity and Flavor Regularity of Soy Milk Fermented Using Kombucha. Foods, 12(4), 884. https://doi.org/10.3390/foods12040884