Ren, Y.; Tao, W.; Li, W.; Xue, T.; Li, Z.; Dai, Y.; Zhu, B.
Mechanistic Insights into Levilactobacillus brevis JYX2-Mediated Chinese Sauerkraut Fermentation: Nitrite Degradation and Flavor Enhancement. Foods 2026, 15, 485.
https://doi.org/10.3390/foods15030485
AMA Style
Ren Y, Tao W, Li W, Xue T, Li Z, Dai Y, Zhu B.
Mechanistic Insights into Levilactobacillus brevis JYX2-Mediated Chinese Sauerkraut Fermentation: Nitrite Degradation and Flavor Enhancement. Foods. 2026; 15(3):485.
https://doi.org/10.3390/foods15030485
Chicago/Turabian Style
Ren, Ying, Weihong Tao, Wei Li, Tengda Xue, Zhijie Li, Yiwei Dai, and Beiwei Zhu.
2026. "Mechanistic Insights into Levilactobacillus brevis JYX2-Mediated Chinese Sauerkraut Fermentation: Nitrite Degradation and Flavor Enhancement" Foods 15, no. 3: 485.
https://doi.org/10.3390/foods15030485
APA Style
Ren, Y., Tao, W., Li, W., Xue, T., Li, Z., Dai, Y., & Zhu, B.
(2026). Mechanistic Insights into Levilactobacillus brevis JYX2-Mediated Chinese Sauerkraut Fermentation: Nitrite Degradation and Flavor Enhancement. Foods, 15(3), 485.
https://doi.org/10.3390/foods15030485
