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Article Versions Notes

Foods 2026, 15(18), 3206; https://doi.org/10.3390/foods15183206

Action	Date	Notes	Link
article pdf uploaded.	10 September 2026 14:39 CEST	Version of Record	https://www.mdpi.com/2304-8158/15/18/3206/pdf

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MDPI and ACS Style

Xu, Y.; Sun, L.; Gu, Y.; Zhuang, Y.; Liang, H.; Ding, Y.; Fan, X. Effects of Lactic Acid Bacteria Fermentation on the Physicochemical Properties, Nutritional Value, and Sensory Characteristics of a White Kidney Bean-Based Beverage. Foods 2026, 15, 3206. https://doi.org/10.3390/foods15183206

AMA Style

Xu Y, Sun L, Gu Y, Zhuang Y, Liang H, Ding Y, Fan X. Effects of Lactic Acid Bacteria Fermentation on the Physicochemical Properties, Nutritional Value, and Sensory Characteristics of a White Kidney Bean-Based Beverage. Foods. 2026; 15(18):3206. https://doi.org/10.3390/foods15183206

Chicago/Turabian Style

Xu, Yewen, Liping Sun, Ying Gu, Yongliang Zhuang, Hao Liang, Yangyue Ding, and Xuejing Fan. 2026. "Effects of Lactic Acid Bacteria Fermentation on the Physicochemical Properties, Nutritional Value, and Sensory Characteristics of a White Kidney Bean-Based Beverage" Foods 15, no. 18: 3206. https://doi.org/10.3390/foods15183206

APA Style

Xu, Y., Sun, L., Gu, Y., Zhuang, Y., Liang, H., Ding, Y., & Fan, X. (2026). Effects of Lactic Acid Bacteria Fermentation on the Physicochemical Properties, Nutritional Value, and Sensory Characteristics of a White Kidney Bean-Based Beverage. Foods, 15(18), 3206. https://doi.org/10.3390/foods15183206

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