Wei, M., Wang, S., Gu, P., Ouyang, X., Liu, S., Li, Y., . . . Zhu, B. (2018). Comparison of physicochemical indexes, amino acids, phenolic compounds and volatile compounds in bog bilberry juice fermented by Lactobacillus plantarum under different pH conditions. J Food Sci Technol.
Chicago Style CitationWei, Ming, Shaoyang Wang, Pan Gu, Xiaoyu Ouyang, Shuxun Liu, Yiqing Li, Bolin Zhang, i Baoqing Zhu. "Comparison of Physicochemical Indexes, Amino Acids, Phenolic Compounds and Volatile Compounds in Bog Bilberry Juice Fermented By Lactobacillus Plantarum Under Different PH Conditions." J Food Sci Technol 2018.
Cita MLAWei, Ming, et al. "Comparison of Physicochemical Indexes, Amino Acids, Phenolic Compounds and Volatile Compounds in Bog Bilberry Juice Fermented By Lactobacillus Plantarum Under Different PH Conditions." J Food Sci Technol 2018.