Wu, X.; Wang, T.; Nie, X.; Wu, Y.; Wang, J.; Wang, H.; Dai, R.; Liu, R.; Cui, Y.; Su, M.;
et al. Pasteurization and the Potential Anti-Obesity Function of Fermented Beverages: A Significant Increase in Nitrogen-Containing Aromatic Heterocyclic Compound Content. Fermentation 2024, 10, 646.
https://doi.org/10.3390/fermentation10120646
AMA Style
Wu X, Wang T, Nie X, Wu Y, Wang J, Wang H, Dai R, Liu R, Cui Y, Su M,
et al. Pasteurization and the Potential Anti-Obesity Function of Fermented Beverages: A Significant Increase in Nitrogen-Containing Aromatic Heterocyclic Compound Content. Fermentation. 2024; 10(12):646.
https://doi.org/10.3390/fermentation10120646
Chicago/Turabian Style
Wu, Xiurong, Ting Wang, Xiangzhen Nie, Yanglin Wu, Jinghan Wang, Haoming Wang, Rui Dai, Ronghan Liu, Yingying Cui, Miaoting Su,
and et al. 2024. "Pasteurization and the Potential Anti-Obesity Function of Fermented Beverages: A Significant Increase in Nitrogen-Containing Aromatic Heterocyclic Compound Content" Fermentation 10, no. 12: 646.
https://doi.org/10.3390/fermentation10120646
APA Style
Wu, X., Wang, T., Nie, X., Wu, Y., Wang, J., Wang, H., Dai, R., Liu, R., Cui, Y., Su, M., Qiu, Y., & Yan, X.
(2024). Pasteurization and the Potential Anti-Obesity Function of Fermented Beverages: A Significant Increase in Nitrogen-Containing Aromatic Heterocyclic Compound Content. Fermentation, 10(12), 646.
https://doi.org/10.3390/fermentation10120646
