Zhu, L.; Cheng, M.; Xu, C.; Wang, R.; Zhang, M.; Tao, Y.; Qi, S.; Wei, W.
Selective Inactivation Strategies for Vegetable Raw Materials: Regulating Microbial Communities to Ensure the Safety and Quality of Fermented Vegetables. Foods 2025, 14, 3291.
https://doi.org/10.3390/foods14193291
AMA Style
Zhu L, Cheng M, Xu C, Wang R, Zhang M, Tao Y, Qi S, Wei W.
Selective Inactivation Strategies for Vegetable Raw Materials: Regulating Microbial Communities to Ensure the Safety and Quality of Fermented Vegetables. Foods. 2025; 14(19):3291.
https://doi.org/10.3390/foods14193291
Chicago/Turabian Style
Zhu, Lin, Mengke Cheng, Cuicui Xu, Rong Wang, Meng Zhang, Yufei Tao, Shanshan Qi, and Wei Wei.
2025. "Selective Inactivation Strategies for Vegetable Raw Materials: Regulating Microbial Communities to Ensure the Safety and Quality of Fermented Vegetables" Foods 14, no. 19: 3291.
https://doi.org/10.3390/foods14193291
APA Style
Zhu, L., Cheng, M., Xu, C., Wang, R., Zhang, M., Tao, Y., Qi, S., & Wei, W.
(2025). Selective Inactivation Strategies for Vegetable Raw Materials: Regulating Microbial Communities to Ensure the Safety and Quality of Fermented Vegetables. Foods, 14(19), 3291.
https://doi.org/10.3390/foods14193291
