Jiao, Y.; Cai, M.; Tang, W.; Wang, Z.; Liu, Y.
Beneficial Effects of Lactobacillus delbrueckii subsp. lactis N102 and Lactobacillus sakei H1-5 Added as Starter Strains on the Metabolome, Safety and Quality of Dry-Fermented Sausages. Foods 2025, 14, 1675.
https://doi.org/10.3390/foods14101675
AMA Style
Jiao Y, Cai M, Tang W, Wang Z, Liu Y.
Beneficial Effects of Lactobacillus delbrueckii subsp. lactis N102 and Lactobacillus sakei H1-5 Added as Starter Strains on the Metabolome, Safety and Quality of Dry-Fermented Sausages. Foods. 2025; 14(10):1675.
https://doi.org/10.3390/foods14101675
Chicago/Turabian Style
Jiao, Yushan, Min Cai, Wensheng Tang, Zhengkai Wang, and Yingli Liu.
2025. "Beneficial Effects of Lactobacillus delbrueckii subsp. lactis N102 and Lactobacillus sakei H1-5 Added as Starter Strains on the Metabolome, Safety and Quality of Dry-Fermented Sausages" Foods 14, no. 10: 1675.
https://doi.org/10.3390/foods14101675
APA Style
Jiao, Y., Cai, M., Tang, W., Wang, Z., & Liu, Y.
(2025). Beneficial Effects of Lactobacillus delbrueckii subsp. lactis N102 and Lactobacillus sakei H1-5 Added as Starter Strains on the Metabolome, Safety and Quality of Dry-Fermented Sausages. Foods, 14(10), 1675.
https://doi.org/10.3390/foods14101675