Lu, T.; Song, B.; Yang, J.; Tan, H.; Qiao, H.; Zhi, W.; Chen, R.; Sheng, Z.
Lactobacillus HNC7-YLC92 Improves the Fermentation Quality of Cassava–Acerola Cherry Beverage. Fermentation 2024, 10, 90.
https://doi.org/10.3390/fermentation10020090
AMA Style
Lu T, Song B, Yang J, Tan H, Qiao H, Zhi W, Chen R, Sheng Z.
Lactobacillus HNC7-YLC92 Improves the Fermentation Quality of Cassava–Acerola Cherry Beverage. Fermentation. 2024; 10(2):90.
https://doi.org/10.3390/fermentation10020090
Chicago/Turabian Style
Lu, Tianyu, Bei Song, Jinsong Yang, Haisheng Tan, Huahua Qiao, Wenbo Zhi, Rong Chen, and Zhanwu Sheng.
2024. "Lactobacillus HNC7-YLC92 Improves the Fermentation Quality of Cassava–Acerola Cherry Beverage" Fermentation 10, no. 2: 90.
https://doi.org/10.3390/fermentation10020090
APA Style
Lu, T., Song, B., Yang, J., Tan, H., Qiao, H., Zhi, W., Chen, R., & Sheng, Z.
(2024). Lactobacillus HNC7-YLC92 Improves the Fermentation Quality of Cassava–Acerola Cherry Beverage. Fermentation, 10(2), 90.
https://doi.org/10.3390/fermentation10020090
