Order Article Reprints

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

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

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