Sui, Y.; Li, X.; Gao, Y.; Kong, B.; Jiang, Y.; Chen, Q.
Effect of Yeast Inoculation on the Bacterial Community Structure in Reduced-Salt Harbin Dry Sausages: A Perspective of Fungi–Bacteria Interactions. Foods 2024, 13, 307.
https://doi.org/10.3390/foods13020307
AMA Style
Sui Y, Li X, Gao Y, Kong B, Jiang Y, Chen Q.
Effect of Yeast Inoculation on the Bacterial Community Structure in Reduced-Salt Harbin Dry Sausages: A Perspective of Fungi–Bacteria Interactions. Foods. 2024; 13(2):307.
https://doi.org/10.3390/foods13020307
Chicago/Turabian Style
Sui, Yumeng, Xiangao Li, Yuan Gao, Baohua Kong, Yitong Jiang, and Qian Chen.
2024. "Effect of Yeast Inoculation on the Bacterial Community Structure in Reduced-Salt Harbin Dry Sausages: A Perspective of Fungi–Bacteria Interactions" Foods 13, no. 2: 307.
https://doi.org/10.3390/foods13020307
APA Style
Sui, Y., Li, X., Gao, Y., Kong, B., Jiang, Y., & Chen, Q.
(2024). Effect of Yeast Inoculation on the Bacterial Community Structure in Reduced-Salt Harbin Dry Sausages: A Perspective of Fungi–Bacteria Interactions. Foods, 13(2), 307.
https://doi.org/10.3390/foods13020307