Tang, X.; Chen, X.; Li, F.; Huang, M.; Xie, L.; Ge, J.; Ling, H.; Cheng, K.
Analysis of Pickled Cucumber Products, Based on Microbial Diversity and Flavor Substance Detection. Foods 2024, 13, 1275.
https://doi.org/10.3390/foods13081275
AMA Style
Tang X, Chen X, Li F, Huang M, Xie L, Ge J, Ling H, Cheng K.
Analysis of Pickled Cucumber Products, Based on Microbial Diversity and Flavor Substance Detection. Foods. 2024; 13(8):1275.
https://doi.org/10.3390/foods13081275
Chicago/Turabian Style
Tang, Xiaoyue, Xiangyu Chen, Fuxiang Li, Mengmeng Huang, Lele Xie, Jingping Ge, Hongzhi Ling, and Keke Cheng.
2024. "Analysis of Pickled Cucumber Products, Based on Microbial Diversity and Flavor Substance Detection" Foods 13, no. 8: 1275.
https://doi.org/10.3390/foods13081275
APA Style
Tang, X., Chen, X., Li, F., Huang, M., Xie, L., Ge, J., Ling, H., & Cheng, K.
(2024). Analysis of Pickled Cucumber Products, Based on Microbial Diversity and Flavor Substance Detection. Foods, 13(8), 1275.
https://doi.org/10.3390/foods13081275