Hu, M.; Wang, J.; Gao, Y.; Fan, B.; Wang, F.; Li, S.
Proteomic Analysis of the Characteristic Flavor Components in Bacillus subtilis BSNK-5-Fermented Soymilk. Foods 2024, 13, 2399.
https://doi.org/10.3390/foods13152399
AMA Style
Hu M, Wang J, Gao Y, Fan B, Wang F, Li S.
Proteomic Analysis of the Characteristic Flavor Components in Bacillus subtilis BSNK-5-Fermented Soymilk. Foods. 2024; 13(15):2399.
https://doi.org/10.3390/foods13152399
Chicago/Turabian Style
Hu, Miao, Jiao Wang, Yaxin Gao, Bei Fan, Fengzhong Wang, and Shuying Li.
2024. "Proteomic Analysis of the Characteristic Flavor Components in Bacillus subtilis BSNK-5-Fermented Soymilk" Foods 13, no. 15: 2399.
https://doi.org/10.3390/foods13152399
APA Style
Hu, M., Wang, J., Gao, Y., Fan, B., Wang, F., & Li, S.
(2024). Proteomic Analysis of the Characteristic Flavor Components in Bacillus subtilis BSNK-5-Fermented Soymilk. Foods, 13(15), 2399.
https://doi.org/10.3390/foods13152399