Li, Q.; Zhang, Y.; Wang, C.; Zhang, X.; Wei, R.; Li, Y.; Li, Q.; Xu, N.
Comparative Study on the Fermentation Characteristics of Selective Lactic Acid Bacteria in Shanxi Aged Vinegar: Pure Culture Versus Co-Culture. Foods 2024, 13, 3374.
https://doi.org/10.3390/foods13213374
AMA Style
Li Q, Zhang Y, Wang C, Zhang X, Wei R, Li Y, Li Q, Xu N.
Comparative Study on the Fermentation Characteristics of Selective Lactic Acid Bacteria in Shanxi Aged Vinegar: Pure Culture Versus Co-Culture. Foods. 2024; 13(21):3374.
https://doi.org/10.3390/foods13213374
Chicago/Turabian Style
Li, Qi, Yujing Zhang, Chaomin Wang, Xiaoyu Zhang, Ruteng Wei, Yunlong Li, Qiqiong Li, and Nv Xu.
2024. "Comparative Study on the Fermentation Characteristics of Selective Lactic Acid Bacteria in Shanxi Aged Vinegar: Pure Culture Versus Co-Culture" Foods 13, no. 21: 3374.
https://doi.org/10.3390/foods13213374
APA Style
Li, Q., Zhang, Y., Wang, C., Zhang, X., Wei, R., Li, Y., Li, Q., & Xu, N.
(2024). Comparative Study on the Fermentation Characteristics of Selective Lactic Acid Bacteria in Shanxi Aged Vinegar: Pure Culture Versus Co-Culture. Foods, 13(21), 3374.
https://doi.org/10.3390/foods13213374
