Liu, Y.; Gao, S.; Cui, Y.; Wang, L.; Duan, J.; Yang, X.; Liu, X.; Zhang, S.; Sun, B.; Yu, H.;
et al. Characteristics of Lactic Acid Bacteria as Potential Probiotic Starters and Their Effects on the Quality of Fermented Sausages. Foods 2024, 13, 198.
https://doi.org/10.3390/foods13020198
AMA Style
Liu Y, Gao S, Cui Y, Wang L, Duan J, Yang X, Liu X, Zhang S, Sun B, Yu H,
et al. Characteristics of Lactic Acid Bacteria as Potential Probiotic Starters and Their Effects on the Quality of Fermented Sausages. Foods. 2024; 13(2):198.
https://doi.org/10.3390/foods13020198
Chicago/Turabian Style
Liu, Yinchu, Sai Gao, Yue Cui, Lin Wang, Junya Duan, Xinyu Yang, Xiaochang Liu, Songshan Zhang, Baozhong Sun, Haojie Yu,
and et al. 2024. "Characteristics of Lactic Acid Bacteria as Potential Probiotic Starters and Their Effects on the Quality of Fermented Sausages" Foods 13, no. 2: 198.
https://doi.org/10.3390/foods13020198
APA Style
Liu, Y., Gao, S., Cui, Y., Wang, L., Duan, J., Yang, X., Liu, X., Zhang, S., Sun, B., Yu, H., & Gao, X.
(2024). Characteristics of Lactic Acid Bacteria as Potential Probiotic Starters and Their Effects on the Quality of Fermented Sausages. Foods, 13(2), 198.
https://doi.org/10.3390/foods13020198
