Wang, X.; Kang, Y.; Gao, L.; Zhao, Y.; Gao, Y.; Yang, G.; Li, S.
The Effect of Salt Reduction on the Microbial Community Structure and Metabolite Composition of Cheddar Cheese. Foods 2024, 13, 4184.
https://doi.org/10.3390/foods13244184
AMA Style
Wang X, Kang Y, Gao L, Zhao Y, Gao Y, Yang G, Li S.
The Effect of Salt Reduction on the Microbial Community Structure and Metabolite Composition of Cheddar Cheese. Foods. 2024; 13(24):4184.
https://doi.org/10.3390/foods13244184
Chicago/Turabian Style
Wang, Xinping, You Kang, Lei Gao, Yujuan Zhao, Yansong Gao, Ge Yang, and Shengyu Li.
2024. "The Effect of Salt Reduction on the Microbial Community Structure and Metabolite Composition of Cheddar Cheese" Foods 13, no. 24: 4184.
https://doi.org/10.3390/foods13244184
APA Style
Wang, X., Kang, Y., Gao, L., Zhao, Y., Gao, Y., Yang, G., & Li, S.
(2024). The Effect of Salt Reduction on the Microbial Community Structure and Metabolite Composition of Cheddar Cheese. Foods, 13(24), 4184.
https://doi.org/10.3390/foods13244184