Yang, P.; Xi, B.; Han, Y.; Li, J.; Luo, L.; Qu, C.; Li, J.; Liu, S.; Kang, L.; Bai, B.;
et al. Interactions of Saccharomyces cerevisiae and Lactiplantibacillus plantarum Isolated from Light-Flavor Jiupei at Various Fermentation Temperatures. Foods 2024, 13, 2884.
https://doi.org/10.3390/foods13182884
AMA Style
Yang P, Xi B, Han Y, Li J, Luo L, Qu C, Li J, Liu S, Kang L, Bai B,
et al. Interactions of Saccharomyces cerevisiae and Lactiplantibacillus plantarum Isolated from Light-Flavor Jiupei at Various Fermentation Temperatures. Foods. 2024; 13(18):2884.
https://doi.org/10.3390/foods13182884
Chicago/Turabian Style
Yang, Pu, Bo Xi, Ying Han, Jiayang Li, Lujun Luo, Chaofan Qu, Junfang Li, Shuai Liu, Le Kang, Baoqing Bai,
and et al. 2024. "Interactions of Saccharomyces cerevisiae and Lactiplantibacillus plantarum Isolated from Light-Flavor Jiupei at Various Fermentation Temperatures" Foods 13, no. 18: 2884.
https://doi.org/10.3390/foods13182884
APA Style
Yang, P., Xi, B., Han, Y., Li, J., Luo, L., Qu, C., Li, J., Liu, S., Kang, L., Bai, B., Zhang, B., Zhao, S., Zhen, P., & Zhang, L.
(2024). Interactions of Saccharomyces cerevisiae and Lactiplantibacillus plantarum Isolated from Light-Flavor Jiupei at Various Fermentation Temperatures. Foods, 13(18), 2884.
https://doi.org/10.3390/foods13182884