Zhou, Y.; Chao, Y.; Huang, C.; Li, X.; Yi, Z.; Zhu, Z.; Yan, L.; Ding, Y.; Peng, Y.; Xie, C.
Influence of Lactiplantibacillus plantarum and Saccharomyces cerevisiae Individual and Collaborative Inoculation on Flavor Characteristics of Rose Fermented Beverage. Foods 2025, 14, 1868.
https://doi.org/10.3390/foods14111868
AMA Style
Zhou Y, Chao Y, Huang C, Li X, Yi Z, Zhu Z, Yan L, Ding Y, Peng Y, Xie C.
Influence of Lactiplantibacillus plantarum and Saccharomyces cerevisiae Individual and Collaborative Inoculation on Flavor Characteristics of Rose Fermented Beverage. Foods. 2025; 14(11):1868.
https://doi.org/10.3390/foods14111868
Chicago/Turabian Style
Zhou, Yingjun, Yinying Chao, Chengzi Huang, Xiaochun Li, Zhuhu Yi, Zuohua Zhu, Li Yan, Yu Ding, Yuande Peng, and Chunliang Xie.
2025. "Influence of Lactiplantibacillus plantarum and Saccharomyces cerevisiae Individual and Collaborative Inoculation on Flavor Characteristics of Rose Fermented Beverage" Foods 14, no. 11: 1868.
https://doi.org/10.3390/foods14111868
APA Style
Zhou, Y., Chao, Y., Huang, C., Li, X., Yi, Z., Zhu, Z., Yan, L., Ding, Y., Peng, Y., & Xie, C.
(2025). Influence of Lactiplantibacillus plantarum and Saccharomyces cerevisiae Individual and Collaborative Inoculation on Flavor Characteristics of Rose Fermented Beverage. Foods, 14(11), 1868.
https://doi.org/10.3390/foods14111868
