Order Article Reprints

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

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

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