Effects of Streptococcus thermophilus on the Fermentation Quality of Liquid Black Garlic

Qingchao JIA, Junbo HE, Wangming LI, Na XU, Jie ZHANG, Chonghua WANG, Xinhua DUAN, Yiqun LIU, Yongtao HE

Open source

DOI: 10.13386/j.issn1002-0306.2023090076
Published: 8
Container: Shipin gongye ke-ji
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.13386/j.issn1002-0306.2023090076,
  title = {Effects of Streptococcus thermophilus on the Fermentation Quality of Liquid Black Garlic},
  author = {Qingchao JIA and Junbo HE and Wangming LI and Na XU and Jie ZHANG and Chonghua WANG and Xinhua DUAN and Yiqun LIU and Yongtao HE},
  year = {2024},
  journal = {Shipin gongye ke-ji},
  doi = {10.13386/j.issn1002-0306.2023090076},
  url = {https://doi.org/10.13386/j.issn1002-0306.2023090076}
}

RIS

TY  - JOUR
TI  - Effects of Streptococcus thermophilus on the Fermentation Quality of Liquid Black Garlic
AU  - Qingchao JIA
AU  - Junbo HE
AU  - Wangming LI
AU  - Na XU
AU  - Jie ZHANG
AU  - Chonghua WANG
AU  - Xinhua DUAN
AU  - Yiqun LIU
AU  - Yongtao HE
PY  - 2024
JO  - Shipin gongye ke-ji
DO  - 10.13386/j.issn1002-0306.2023090076
UR  - https://doi.org/10.13386/j.issn1002-0306.2023090076
ER  -

APA

JIA, Q., HE, J., LI, W., XU, N., ZHANG, J., WANG, C., DUAN, X., LIU, Y., & HE, Y. (2024). Effects of Streptococcus thermophilus on the Fermentation Quality of Liquid Black Garlic. Shipin gongye ke-ji. https://doi.org/10.13386/j.issn1002-0306.2023090076

Source records

doaj · retrieved 2026-09-27T06:23:00.845Z