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Xie Y, Liao S, Li Y, Wang X, Lu Y, Fu Q, He Q, Chi Y, Xu Z. Insights into Physicochemical Characteristics, Flavor Development, and Microbial Succession During the Natural Fermentation of Sichuan-Style Black Soybean Soy Sauce. Foods. 2025; 14(23):4049. https://doi.org/10.3390/foods14234049

Xie, Yutian, Shenglan Liao, Youming Li, Xianbin Wang, Yunhao Lu, Qixu Fu, Qiang He, Yuanlong Chi, and Zhenghong Xu. 2025. "Insights into Physicochemical Characteristics, Flavor Development, and Microbial Succession During the Natural Fermentation of Sichuan-Style Black Soybean Soy Sauce" Foods 14, no. 23: 4049. https://doi.org/10.3390/foods14234049

Xie, Y., Liao, S., Li, Y., Wang, X., Lu, Y., Fu, Q., He, Q., Chi, Y., & Xu, Z. (2025). Insights into Physicochemical Characteristics, Flavor Development, and Microbial Succession During the Natural Fermentation of Sichuan-Style Black Soybean Soy Sauce. Foods, 14(23), 4049. https://doi.org/10.3390/foods14234049