Article Versions Notes

Qiang X, Zhao M, Xia T, Wang Q, Yu J, Qiao C, Zhang H, Lv S, Liu Y, Wang M. Effect of Different Fermentation Methods on the Physicochemical, Bioactive and Volatile Characteristics of Wolfberry Vinegar. Foods. 2025; 14(6):1078. https://doi.org/10.3390/foods14061078

Qiang, Xiao, Man Zhao, Ting Xia, Qi Wang, Junwei Yu, Changsheng Qiao, Huimin Zhang, Shiyang Lv, Yanhua Liu, and Min Wang. 2025. "Effect of Different Fermentation Methods on the Physicochemical, Bioactive and Volatile Characteristics of Wolfberry Vinegar" Foods 14, no. 6: 1078. https://doi.org/10.3390/foods14061078

Qiang, X., Zhao, M., Xia, T., Wang, Q., Yu, J., Qiao, C., Zhang, H., Lv, S., Liu, Y., & Wang, M. (2025). Effect of Different Fermentation Methods on the Physicochemical, Bioactive and Volatile Characteristics of Wolfberry Vinegar. Foods, 14(6), 1078. https://doi.org/10.3390/foods14061078