Article Versions Notes

Zhao Y, Sui J, Cui Y, Zeng M, Wu H, Feng G, Lu X. Enhancing Nutritional Value and Sensory Quality of Spirulina (Arthrospira platensis) Through Preharvest Co-Cultivation with Yeast Saccharomyces cerevisiae. Fermentation. 2025; 11(8):462. https://doi.org/10.3390/fermentation11080462

Zhao, Yue, Jikang Sui, Yuxuan Cui, Mingyong Zeng, Haohao Wu, Guangxin Feng, and Xiangning Lu. 2025. "Enhancing Nutritional Value and Sensory Quality of Spirulina (Arthrospira platensis) Through Preharvest Co-Cultivation with Yeast Saccharomyces cerevisiae" Fermentation 11, no. 8: 462. https://doi.org/10.3390/fermentation11080462

Zhao, Y., Sui, J., Cui, Y., Zeng, M., Wu, H., Feng, G., & Lu, X. (2025). Enhancing Nutritional Value and Sensory Quality of Spirulina (Arthrospira platensis) Through Preharvest Co-Cultivation with Yeast Saccharomyces cerevisiae. Fermentation, 11(8), 462. https://doi.org/10.3390/fermentation11080462