Chen, S.; Zhang, F.; Ananta, E.; Muller, J.A.; Liang, Y.; Lee, Y.K.; Liu, S.-Q.
Co-Inoculation of Latilactobacillus sakei with Pichia kluyveri or Saccharomyces boulardii Improves Flavour Compound Profiles of Salt-Free Fermented Wheat Gluten. Fermentation 2024, 10, 75.
https://doi.org/10.3390/fermentation10020075
AMA Style
Chen S, Zhang F, Ananta E, Muller JA, Liang Y, Lee YK, Liu S-Q.
Co-Inoculation of Latilactobacillus sakei with Pichia kluyveri or Saccharomyces boulardii Improves Flavour Compound Profiles of Salt-Free Fermented Wheat Gluten. Fermentation. 2024; 10(2):75.
https://doi.org/10.3390/fermentation10020075
Chicago/Turabian Style
Chen, Shuoyu, Fanxin Zhang, Edwin Ananta, Jeroen André Muller, Youyun Liang, Yuan Kun Lee, and Shao-Quan Liu.
2024. "Co-Inoculation of Latilactobacillus sakei with Pichia kluyveri or Saccharomyces boulardii Improves Flavour Compound Profiles of Salt-Free Fermented Wheat Gluten" Fermentation 10, no. 2: 75.
https://doi.org/10.3390/fermentation10020075
APA Style
Chen, S., Zhang, F., Ananta, E., Muller, J. A., Liang, Y., Lee, Y. K., & Liu, S. -Q.
(2024). Co-Inoculation of Latilactobacillus sakei with Pichia kluyveri or Saccharomyces boulardii Improves Flavour Compound Profiles of Salt-Free Fermented Wheat Gluten. Fermentation, 10(2), 75.
https://doi.org/10.3390/fermentation10020075
