Wan, B.; Tian, T.; Xiong, Y.; Wang, S.; Luo, X.; Liao, W.; Liu, P.; Miao, L.; Gao, R.
Isolation and Evaluation of Rhizopus arrhizus Strains from Traditional Rice Wine Starters (Jiuqu): Enzyme Activities, Antioxidant Capacity, and Flavour Compounds. Foods 2025, 14, 312.
https://doi.org/10.3390/foods14020312
AMA Style
Wan B, Tian T, Xiong Y, Wang S, Luo X, Liao W, Liu P, Miao L, Gao R.
Isolation and Evaluation of Rhizopus arrhizus Strains from Traditional Rice Wine Starters (Jiuqu): Enzyme Activities, Antioxidant Capacity, and Flavour Compounds. Foods. 2025; 14(2):312.
https://doi.org/10.3390/foods14020312
Chicago/Turabian Style
Wan, Bo, Tian Tian, Ying Xiong, Siqi Wang, Xinyu Luo, Weifang Liao, Pulin Liu, Lihong Miao, and Ruijie Gao.
2025. "Isolation and Evaluation of Rhizopus arrhizus Strains from Traditional Rice Wine Starters (Jiuqu): Enzyme Activities, Antioxidant Capacity, and Flavour Compounds" Foods 14, no. 2: 312.
https://doi.org/10.3390/foods14020312
APA Style
Wan, B., Tian, T., Xiong, Y., Wang, S., Luo, X., Liao, W., Liu, P., Miao, L., & Gao, R.
(2025). Isolation and Evaluation of Rhizopus arrhizus Strains from Traditional Rice Wine Starters (Jiuqu): Enzyme Activities, Antioxidant Capacity, and Flavour Compounds. Foods, 14(2), 312.
https://doi.org/10.3390/foods14020312
