Xian, S.; Li, H.; Wang, X.; He, X.; Li, Y.; Liu, X.; Shen, G.; Chen, A.
Analysis of Physicochemical Characteristics, Flavor, and Microbial Community of Sichuan Industrial Paocai Fermented by Traditional Technology. Foods 2025, 14, 3232.
https://doi.org/10.3390/foods14183232
AMA Style
Xian S, Li H, Wang X, He X, Li Y, Liu X, Shen G, Chen A.
Analysis of Physicochemical Characteristics, Flavor, and Microbial Community of Sichuan Industrial Paocai Fermented by Traditional Technology. Foods. 2025; 14(18):3232.
https://doi.org/10.3390/foods14183232
Chicago/Turabian Style
Xian, Shuang, Hongchen Li, Xinyi Wang, Xiangchao He, Yanlan Li, Xinyan Liu, Guanghui Shen, and Anjun Chen.
2025. "Analysis of Physicochemical Characteristics, Flavor, and Microbial Community of Sichuan Industrial Paocai Fermented by Traditional Technology" Foods 14, no. 18: 3232.
https://doi.org/10.3390/foods14183232
APA Style
Xian, S., Li, H., Wang, X., He, X., Li, Y., Liu, X., Shen, G., & Chen, A.
(2025). Analysis of Physicochemical Characteristics, Flavor, and Microbial Community of Sichuan Industrial Paocai Fermented by Traditional Technology. Foods, 14(18), 3232.
https://doi.org/10.3390/foods14183232