Ji, L.; Wang, S.; Zhou, Y.; Nie, Q.; Zhou, C.; Ning, J.; Ren, C.; Tang, C.; Zhang, J.
Effects of Saccharomyces cerevisiae and Kluyveromyces marxianus on the Physicochemical, Microbial, and Flavor Changes of Sauce Meat during Storage. Foods 2024, 13, 396.
https://doi.org/10.3390/foods13030396
AMA Style
Ji L, Wang S, Zhou Y, Nie Q, Zhou C, Ning J, Ren C, Tang C, Zhang J.
Effects of Saccharomyces cerevisiae and Kluyveromyces marxianus on the Physicochemical, Microbial, and Flavor Changes of Sauce Meat during Storage. Foods. 2024; 13(3):396.
https://doi.org/10.3390/foods13030396
Chicago/Turabian Style
Ji, Lili, Shu Wang, Yanan Zhou, Qing Nie, Chunyan Zhou, Jiawen Ning, Chunping Ren, Chun Tang, and Jiamin Zhang.
2024. "Effects of Saccharomyces cerevisiae and Kluyveromyces marxianus on the Physicochemical, Microbial, and Flavor Changes of Sauce Meat during Storage" Foods 13, no. 3: 396.
https://doi.org/10.3390/foods13030396
APA Style
Ji, L., Wang, S., Zhou, Y., Nie, Q., Zhou, C., Ning, J., Ren, C., Tang, C., & Zhang, J.
(2024). Effects of Saccharomyces cerevisiae and Kluyveromyces marxianus on the Physicochemical, Microbial, and Flavor Changes of Sauce Meat during Storage. Foods, 13(3), 396.
https://doi.org/10.3390/foods13030396
