Liu, W.; Wang, Y.; Zhao, T.; Zheng, Y.; Mu, G.; Qian, F.
Effects of Different Production Methods on the Quality and Microbial Diversity of Sauerkraut in Northeast China. Foods 2024, 13, 3947.
https://doi.org/10.3390/foods13233947
AMA Style
Liu W, Wang Y, Zhao T, Zheng Y, Mu G, Qian F.
Effects of Different Production Methods on the Quality and Microbial Diversity of Sauerkraut in Northeast China. Foods. 2024; 13(23):3947.
https://doi.org/10.3390/foods13233947
Chicago/Turabian Style
Liu, Weichao, Yunchao Wang, Tong Zhao, Yunfang Zheng, Guangqing Mu, and Fang Qian.
2024. "Effects of Different Production Methods on the Quality and Microbial Diversity of Sauerkraut in Northeast China" Foods 13, no. 23: 3947.
https://doi.org/10.3390/foods13233947
APA Style
Liu, W., Wang, Y., Zhao, T., Zheng, Y., Mu, G., & Qian, F.
(2024). Effects of Different Production Methods on the Quality and Microbial Diversity of Sauerkraut in Northeast China. Foods, 13(23), 3947.
https://doi.org/10.3390/foods13233947