Xie, Y.; Guan, Z.; Zhang, S.; Zhang, J.; Yang, Z.; Regenstein, J.M.; Zhou, P.
Evaluation of Sufu Fermented Using Mucor racemosus M2: Biochemical, Textural, Structural and Microbiological Properties. Foods 2023, 12, 1706.
https://doi.org/10.3390/foods12081706
AMA Style
Xie Y, Guan Z, Zhang S, Zhang J, Yang Z, Regenstein JM, Zhou P.
Evaluation of Sufu Fermented Using Mucor racemosus M2: Biochemical, Textural, Structural and Microbiological Properties. Foods. 2023; 12(8):1706.
https://doi.org/10.3390/foods12081706
Chicago/Turabian Style
Xie, Yuan, Ziyu Guan, Shitong Zhang, Jie Zhang, Zhihui Yang, Joe M. Regenstein, and Peng Zhou.
2023. "Evaluation of Sufu Fermented Using Mucor racemosus M2: Biochemical, Textural, Structural and Microbiological Properties" Foods 12, no. 8: 1706.
https://doi.org/10.3390/foods12081706
APA Style
Xie, Y., Guan, Z., Zhang, S., Zhang, J., Yang, Z., Regenstein, J. M., & Zhou, P.
(2023). Evaluation of Sufu Fermented Using Mucor racemosus M2: Biochemical, Textural, Structural and Microbiological Properties. Foods, 12(8), 1706.
https://doi.org/10.3390/foods12081706