Li, Y.; Zhang, W.; Chen, Y.; Liu, L.; Wu, X.; Luo, Y.; Zhang, Y.
Enhanced Quality in Bean Products Through Mixed Fermentation: A Comparative Analysis of Physicochemical, Structural, and Functional Properties of Soybean Products. Foods 2025, 14, 1985.
https://doi.org/10.3390/foods14111985
AMA Style
Li Y, Zhang W, Chen Y, Liu L, Wu X, Luo Y, Zhang Y.
Enhanced Quality in Bean Products Through Mixed Fermentation: A Comparative Analysis of Physicochemical, Structural, and Functional Properties of Soybean Products. Foods. 2025; 14(11):1985.
https://doi.org/10.3390/foods14111985
Chicago/Turabian Style
Li, Yalin, Wenwen Zhang, Yongqi Chen, Liu Liu, Xiaoxia Wu, Ying Luo, and Yuhuan Zhang.
2025. "Enhanced Quality in Bean Products Through Mixed Fermentation: A Comparative Analysis of Physicochemical, Structural, and Functional Properties of Soybean Products" Foods 14, no. 11: 1985.
https://doi.org/10.3390/foods14111985
APA Style
Li, Y., Zhang, W., Chen, Y., Liu, L., Wu, X., Luo, Y., & Zhang, Y.
(2025). Enhanced Quality in Bean Products Through Mixed Fermentation: A Comparative Analysis of Physicochemical, Structural, and Functional Properties of Soybean Products. Foods, 14(11), 1985.
https://doi.org/10.3390/foods14111985
