Li, D.; Wan, Y.; Zhou, X.; Cheng, J.; Zhang, J.; Cheng, J.; Xu, Y.
Dynamic Changes in Physicochemical Properties and Microbial Diversity During the Fermentation of Mao-Tofu. Foods 2025, 14, 775.
https://doi.org/10.3390/foods14050775
AMA Style
Li D, Wan Y, Zhou X, Cheng J, Zhang J, Cheng J, Xu Y.
Dynamic Changes in Physicochemical Properties and Microbial Diversity During the Fermentation of Mao-Tofu. Foods. 2025; 14(5):775.
https://doi.org/10.3390/foods14050775
Chicago/Turabian Style
Li, Dongqi, Yaqiong Wan, Xiaohan Zhou, Juanjuan Cheng, Jieping Zhang, Jianghua Cheng, and Yayuan Xu.
2025. "Dynamic Changes in Physicochemical Properties and Microbial Diversity During the Fermentation of Mao-Tofu" Foods 14, no. 5: 775.
https://doi.org/10.3390/foods14050775
APA Style
Li, D., Wan, Y., Zhou, X., Cheng, J., Zhang, J., Cheng, J., & Xu, Y.
(2025). Dynamic Changes in Physicochemical Properties and Microbial Diversity During the Fermentation of Mao-Tofu. Foods, 14(5), 775.
https://doi.org/10.3390/foods14050775