Article Versions Notes

Chen X, Lin M, Hu L, Xu T, Xiong D, Li L, Zhao Z. Research on the Effect of Simultaneous and Sequential Fermentation with Saccharomyces cerevisiae and Lactobacillus plantarum on Antioxidant Activity and Flavor of Apple Cider. Fermentation. 2023; 9(2):102. https://doi.org/10.3390/fermentation9020102

Chen, Xiaodie, Man Lin, Lujun Hu, Teng Xu, Dake Xiong, Li Li, and Zhifeng Zhao. 2023. "Research on the Effect of Simultaneous and Sequential Fermentation with Saccharomyces cerevisiae and Lactobacillus plantarum on Antioxidant Activity and Flavor of Apple Cider" Fermentation 9, no. 2: 102. https://doi.org/10.3390/fermentation9020102

Chen, X., Lin, M., Hu, L., Xu, T., Xiong, D., Li, L., & Zhao, Z. (2023). Research on the Effect of Simultaneous and Sequential Fermentation with Saccharomyces cerevisiae and Lactobacillus plantarum on Antioxidant Activity and Flavor of Apple Cider. Fermentation, 9(2), 102. https://doi.org/10.3390/fermentation9020102