Zhang, Y.; Cao, L.; Yang, H.; Li, P.; Wang, D.
Construction of Synthetic Microbial Communities for Fermentation of Mung Bean Sour Pulp and Analysis of Nutritional Components. Fermentation 2025, 11, 443.
https://doi.org/10.3390/fermentation11080443
AMA Style
Zhang Y, Cao L, Yang H, Li P, Wang D.
Construction of Synthetic Microbial Communities for Fermentation of Mung Bean Sour Pulp and Analysis of Nutritional Components. Fermentation. 2025; 11(8):443.
https://doi.org/10.3390/fermentation11080443
Chicago/Turabian Style
Zhang, Yanfang, Luwei Cao, Haining Yang, Peng Li, and Dahong Wang.
2025. "Construction of Synthetic Microbial Communities for Fermentation of Mung Bean Sour Pulp and Analysis of Nutritional Components" Fermentation 11, no. 8: 443.
https://doi.org/10.3390/fermentation11080443
APA Style
Zhang, Y., Cao, L., Yang, H., Li, P., & Wang, D.
(2025). Construction of Synthetic Microbial Communities for Fermentation of Mung Bean Sour Pulp and Analysis of Nutritional Components. Fermentation, 11(8), 443.
https://doi.org/10.3390/fermentation11080443