Article Versions Notes

Zhong Q, Chen R, Zhang M, Chen W, Chen H, Chen W. Effect of the Mixed Inoculation of Lactic Acid Bacteria and Non-Saccharomyces on the Quality and Flavor Enhancement of Fermented Mango Juice. Fermentation. 2023; 9(6):563. https://doi.org/10.3390/fermentation9060563

Zhong, Qiuping, Ruixin Chen, Ming Zhang, Wenxue Chen, Haiming Chen, and Weijun Chen. 2023. "Effect of the Mixed Inoculation of Lactic Acid Bacteria and Non-Saccharomyces on the Quality and Flavor Enhancement of Fermented Mango Juice" Fermentation 9, no. 6: 563. https://doi.org/10.3390/fermentation9060563

Zhong, Q., Chen, R., Zhang, M., Chen, W., Chen, H., & Chen, W. (2023). Effect of the Mixed Inoculation of Lactic Acid Bacteria and Non-Saccharomyces on the Quality and Flavor Enhancement of Fermented Mango Juice. Fermentation, 9(6), 563. https://doi.org/10.3390/fermentation9060563