Li, X.; Wang, S.; Zou, H.; Du, S.; Li, Y.; Li, J.; Liu, M.; Bai, H.; Wang, H.; Chen, X.
Strategies for Regulating the Color, Texture and Flavor Characteristics of Fermented Meat Products by Lactiplantibacillus plantarum and Saccharomyces cerevisiae. Foods 2026, 15, 1750.
https://doi.org/10.3390/foods15101750
AMA Style
Li X, Wang S, Zou H, Du S, Li Y, Li J, Liu M, Bai H, Wang H, Chen X.
Strategies for Regulating the Color, Texture and Flavor Characteristics of Fermented Meat Products by Lactiplantibacillus plantarum and Saccharomyces cerevisiae. Foods. 2026; 15(10):1750.
https://doi.org/10.3390/foods15101750
Chicago/Turabian Style
Li, Xiang, Shouwei Wang, Hao Zou, Shuangli Du, Yingying Li, Jiapeng Li, Mingxuan Liu, Hua Bai, Haitang Wang, and Xi Chen.
2026. "Strategies for Regulating the Color, Texture and Flavor Characteristics of Fermented Meat Products by Lactiplantibacillus plantarum and Saccharomyces cerevisiae" Foods 15, no. 10: 1750.
https://doi.org/10.3390/foods15101750
APA Style
Li, X., Wang, S., Zou, H., Du, S., Li, Y., Li, J., Liu, M., Bai, H., Wang, H., & Chen, X.
(2026). Strategies for Regulating the Color, Texture and Flavor Characteristics of Fermented Meat Products by Lactiplantibacillus plantarum and Saccharomyces cerevisiae. Foods, 15(10), 1750.
https://doi.org/10.3390/foods15101750