Zhao, M.; Zhang, Y.; Wu, Y.; Liang, S.; Li, G.
Lactiplantibacillus plantarum Z45 from Sour Soup Improves Flavor and Safety of Fermented Corn: Insights from Genomic and Metabolomic Approaches. Foods 2025, 14, 3803.
https://doi.org/10.3390/foods14213803
AMA Style
Zhao M, Zhang Y, Wu Y, Liang S, Li G.
Lactiplantibacillus plantarum Z45 from Sour Soup Improves Flavor and Safety of Fermented Corn: Insights from Genomic and Metabolomic Approaches. Foods. 2025; 14(21):3803.
https://doi.org/10.3390/foods14213803
Chicago/Turabian Style
Zhao, Mengdi, Yuanyuan Zhang, Yi Wu, Shuang Liang, and Guangyu Li.
2025. "Lactiplantibacillus plantarum Z45 from Sour Soup Improves Flavor and Safety of Fermented Corn: Insights from Genomic and Metabolomic Approaches" Foods 14, no. 21: 3803.
https://doi.org/10.3390/foods14213803
APA Style
Zhao, M., Zhang, Y., Wu, Y., Liang, S., & Li, G.
(2025). Lactiplantibacillus plantarum Z45 from Sour Soup Improves Flavor and Safety of Fermented Corn: Insights from Genomic and Metabolomic Approaches. Foods, 14(21), 3803.
https://doi.org/10.3390/foods14213803