Zhang, T.; Zhong, R.; Shi, F.; Yang, Q.; Liang, P.; Deng, J.
Comparison of Odor Mitigation in Squid Cartilage Fermented by Saccharomyces cerevisiae and Lactobacillus plantarum. Foods 2025, 14, 3117.
https://doi.org/10.3390/foods14173117
AMA Style
Zhang T, Zhong R, Shi F, Yang Q, Liang P, Deng J.
Comparison of Odor Mitigation in Squid Cartilage Fermented by Saccharomyces cerevisiae and Lactobacillus plantarum. Foods. 2025; 14(17):3117.
https://doi.org/10.3390/foods14173117
Chicago/Turabian Style
Zhang, Tingting, Rongbin Zhong, Feifei Shi, Qian Yang, Peng Liang, and Jiacong Deng.
2025. "Comparison of Odor Mitigation in Squid Cartilage Fermented by Saccharomyces cerevisiae and Lactobacillus plantarum" Foods 14, no. 17: 3117.
https://doi.org/10.3390/foods14173117
APA Style
Zhang, T., Zhong, R., Shi, F., Yang, Q., Liang, P., & Deng, J.
(2025). Comparison of Odor Mitigation in Squid Cartilage Fermented by Saccharomyces cerevisiae and Lactobacillus plantarum. Foods, 14(17), 3117.
https://doi.org/10.3390/foods14173117