Article Versions Notes

Feng B, Liu R, Liu X, Lv M, Zhou S, Mu Y, Zhao Y, Wang L. Addition of Lactobacillus fermentum to Fermented Sea Buckthorn (Hippophae rhamnoides L.) Fruit Vinegar Significantly Improves Its Sour Taste. Foods. 2025; 14(7):1223. https://doi.org/10.3390/foods14071223

Feng, Benhao, Ruoqing Liu, Xiaolu Liu, Mingshan Lv, Shengchang Zhou, Ying Mu, Yao Zhao, and Liang Wang. 2025. "Addition of Lactobacillus fermentum to Fermented Sea Buckthorn (Hippophae rhamnoides L.) Fruit Vinegar Significantly Improves Its Sour Taste" Foods 14, no. 7: 1223. https://doi.org/10.3390/foods14071223

Feng, B., Liu, R., Liu, X., Lv, M., Zhou, S., Mu, Y., Zhao, Y., & Wang, L. (2025). Addition of Lactobacillus fermentum to Fermented Sea Buckthorn (Hippophae rhamnoides L.) Fruit Vinegar Significantly Improves Its Sour Taste. Foods, 14(7), 1223. https://doi.org/10.3390/foods14071223