Article Versions Notes

Xu D, Liu Y, Li X, Wang F, Huang Y, Ma X. Application and Effect of Pediococcus pentosaceus and Lactiplantibacillus plantarum as Starter Cultures on Bacterial Communities and Volatile Flavor Compounds of Zhayu, a Chinese Traditional Fermented Fish Product. Foods. 2023; 12(9):1768. https://doi.org/10.3390/foods12091768

Xu, Dongmei, Yongle Liu, Xianghong Li, Faxiang Wang, Yiqun Huang, and Xiayin Ma. 2023. "Application and Effect of Pediococcus pentosaceus and Lactiplantibacillus plantarum as Starter Cultures on Bacterial Communities and Volatile Flavor Compounds of Zhayu, a Chinese Traditional Fermented Fish Product" Foods 12, no. 9: 1768. https://doi.org/10.3390/foods12091768

Xu, D., Liu, Y., Li, X., Wang, F., Huang, Y., & Ma, X. (2023). Application and Effect of Pediococcus pentosaceus and Lactiplantibacillus plantarum as Starter Cultures on Bacterial Communities and Volatile Flavor Compounds of Zhayu, a Chinese Traditional Fermented Fish Product. Foods, 12(9), 1768. https://doi.org/10.3390/foods12091768