Article Versions Notes

Liu T, Shi Y, Li Y, Yi H, Gong P, Lin K, Zhang Z, Zhang L. The Mutual Influence of Predominant Microbes in Sourdough Fermentation: Focusing on Flavor Formation and Gene Transcription. Foods. 2022; 11(15):2373. https://doi.org/10.3390/foods11152373

Liu, Tongjie, Yixin Shi, Yang Li, Huaxi Yi, Pimin Gong, Kai Lin, Zhe Zhang, and Lanwei Zhang. 2022. "The Mutual Influence of Predominant Microbes in Sourdough Fermentation: Focusing on Flavor Formation and Gene Transcription" Foods 11, no. 15: 2373. https://doi.org/10.3390/foods11152373

Liu, T., Shi, Y., Li, Y., Yi, H., Gong, P., Lin, K., Zhang, Z., & Zhang, L. (2022). The Mutual Influence of Predominant Microbes in Sourdough Fermentation: Focusing on Flavor Formation and Gene Transcription. Foods, 11(15), 2373. https://doi.org/10.3390/foods11152373