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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

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

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