Article Versions Notes

Li M, He Z, He L, Li C, Tao H, Ye C, Liu L, Zeng X, Ran G. Effect of Fermentation Parameters on the Anthocyanin Content, Sensory Properties, and Physicochemical Parameters of Potato Blueberry Yogurt. Fermentation. 2022; 8(10):489. https://doi.org/10.3390/fermentation8100489

Li, Meidan, Zuyan He, Laping He, Cuiqin Li, Han Tao, Chun Ye, Lihua Liu, Xuefeng Zeng, and Guangyan Ran. 2022. "Effect of Fermentation Parameters on the Anthocyanin Content, Sensory Properties, and Physicochemical Parameters of Potato Blueberry Yogurt" Fermentation 8, no. 10: 489. https://doi.org/10.3390/fermentation8100489

Li, M., He, Z., He, L., Li, C., Tao, H., Ye, C., Liu, L., Zeng, X., & Ran, G. (2022). Effect of Fermentation Parameters on the Anthocyanin Content, Sensory Properties, and Physicochemical Parameters of Potato Blueberry Yogurt. Fermentation, 8(10), 489. https://doi.org/10.3390/fermentation8100489