Ji, L.; Zhou, Y.; Nie, Q.; Luo, Y.; Yang, R.; Kang, J.; Zhao, Y.; Zeng, M.; Jia, Y.; Dong, S.;
et al. The Potential Correlation between Bacterial Diversity and the Characteristic Volatile Flavor Compounds of Sichuan Sauce-Flavored Sausage. Foods 2024, 13, 2350.
https://doi.org/10.3390/foods13152350
AMA Style
Ji L, Zhou Y, Nie Q, Luo Y, Yang R, Kang J, Zhao Y, Zeng M, Jia Y, Dong S,
et al. The Potential Correlation between Bacterial Diversity and the Characteristic Volatile Flavor Compounds of Sichuan Sauce-Flavored Sausage. Foods. 2024; 13(15):2350.
https://doi.org/10.3390/foods13152350
Chicago/Turabian Style
Ji, Lili, Yanan Zhou, Qing Nie, Yi Luo, Rui Yang, Jun Kang, Yinfeng Zhao, Mengzhao Zeng, Yinhua Jia, Shirong Dong,
and et al. 2024. "The Potential Correlation between Bacterial Diversity and the Characteristic Volatile Flavor Compounds of Sichuan Sauce-Flavored Sausage" Foods 13, no. 15: 2350.
https://doi.org/10.3390/foods13152350
APA Style
Ji, L., Zhou, Y., Nie, Q., Luo, Y., Yang, R., Kang, J., Zhao, Y., Zeng, M., Jia, Y., Dong, S., Gan, L., & Zhang, J.
(2024). The Potential Correlation between Bacterial Diversity and the Characteristic Volatile Flavor Compounds of Sichuan Sauce-Flavored Sausage. Foods, 13(15), 2350.
https://doi.org/10.3390/foods13152350
