Wan, L.; Liu, S.; Wang, X.; Lv, Z.; Zhao, J.; Zheng, X.; Liu, C.; Sun, W.; Xiang, D.; Zou, L.;
et al. Enhancing the Nutritional and Sensory Quality of Tartary Buckwheat Cookies Through Solid-State Fermentation with Eurotium cristatum and Baking. Foods 2026, 15, 653.
https://doi.org/10.3390/foods15040653
AMA Style
Wan L, Liu S, Wang X, Lv Z, Zhao J, Zheng X, Liu C, Sun W, Xiang D, Zou L,
et al. Enhancing the Nutritional and Sensory Quality of Tartary Buckwheat Cookies Through Solid-State Fermentation with Eurotium cristatum and Baking. Foods. 2026; 15(4):653.
https://doi.org/10.3390/foods15040653
Chicago/Turabian Style
Wan, Longyu, Shuqi Liu, Xiao Wang, Zhibin Lv, Jianglin Zhao, Xiaoqin Zheng, Changying Liu, Wenjun Sun, Dabing Xiang, Liang Zou,
and et al. 2026. "Enhancing the Nutritional and Sensory Quality of Tartary Buckwheat Cookies Through Solid-State Fermentation with Eurotium cristatum and Baking" Foods 15, no. 4: 653.
https://doi.org/10.3390/foods15040653
APA Style
Wan, L., Liu, S., Wang, X., Lv, Z., Zhao, J., Zheng, X., Liu, C., Sun, W., Xiang, D., Zou, L., & Jiang, L.
(2026). Enhancing the Nutritional and Sensory Quality of Tartary Buckwheat Cookies Through Solid-State Fermentation with Eurotium cristatum and Baking. Foods, 15(4), 653.
https://doi.org/10.3390/foods15040653
