Article Versions Notes

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

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

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