Study on the Nutritional Characteristics and Flavor of De‐Anthocyanidin Black Rice Fermented by Multiple Compound <i>Lactobacillus</i>

Yamao Yang, Shasha Wei, Hua Zhang, Yan HE, Xia Ma

Open source

DOI: 10.1111/1750-3841.71416
Published: 2026-09
Container: Journal of Food Science
Publisher: Wiley
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1111/1750-3841.71416,
  title = {Study on the Nutritional Characteristics and Flavor of De‐Anthocyanidin Black Rice Fermented by Multiple Compound
                    <i>Lactobacillus</i>},
  author = {Yamao Yang and Shasha Wei and Hua Zhang and Yan HE and Xia Ma},
  year = {2026},
  journal = {Journal of Food Science},
  doi = {10.1111/1750-3841.71416},
  url = {https://doi.org/10.1111/1750-3841.71416}
}

RIS

TY  - JOUR
TI  - Study on the Nutritional Characteristics and Flavor of De‐Anthocyanidin Black Rice Fermented by Multiple Compound
                    <i>Lactobacillus</i>
AU  - Yamao Yang
AU  - Shasha Wei
AU  - Hua Zhang
AU  - Yan HE
AU  - Xia Ma
PY  - 2026
JO  - Journal of Food Science
DO  - 10.1111/1750-3841.71416
UR  - https://doi.org/10.1111/1750-3841.71416
ER  -

APA

Yang, Y., Wei, S., Zhang, H., HE, Y., & Ma, X. (2026). Study on the Nutritional Characteristics and Flavor of De‐Anthocyanidin Black Rice Fermented by Multiple Compound <i>Lactobacillus</i>. Journal of Food Science. https://doi.org/10.1111/1750-3841.71416

Source records

crossref · retrieved 2026-09-25T08:48:55.331Z