Article Versions Notes

Jiang Y, Zhang L, Jin Y, Xu H, Liang Y, Xia Z, Zhang C, Guan C, Qu H, Wa Y, et al. Lactiplantibacillus plantarum for the Preparation of Fermented Low-Bitter Enzymatic Skim Milk with Antioxidant Ability. Foods. 2024; 13(23):3828. https://doi.org/10.3390/foods13233828

Jiang, Yi, Longfei Zhang, Yushi Jin, Haiyan Xu, Yating Liang, Zihan Xia, Chenchen Zhang, Chengran Guan, Hengxian Qu, Yunchao Wa, and et al. 2024. "Lactiplantibacillus plantarum for the Preparation of Fermented Low-Bitter Enzymatic Skim Milk with Antioxidant Ability" Foods 13, no. 23: 3828. https://doi.org/10.3390/foods13233828

Jiang, Y., Zhang, L., Jin, Y., Xu, H., Liang, Y., Xia, Z., Zhang, C., Guan, C., Qu, H., Wa, Y., Wang, W., Huang, Y., Gu, R., & Chen, D. (2024). Lactiplantibacillus plantarum for the Preparation of Fermented Low-Bitter Enzymatic Skim Milk with Antioxidant Ability. Foods, 13(23), 3828. https://doi.org/10.3390/foods13233828