Xu, W., Li, Q., Song, Z., Hu, X., Cai, K., Zhang, L., . . . Xu, Q. (2025). Co-fermentation of Lactiplantibacillus plantarum and Saccharomyces cerevisiae enhances the flavor characteristic of mature coconut water: Insights from volatile and non-volatile profiles. Elsevier.
Chicago Style (17th ed.) CitationXu, Wen, et al. Co-fermentation of Lactiplantibacillus Plantarum and Saccharomyces Cerevisiae Enhances the Flavor Characteristic of Mature Coconut Water: Insights from Volatile and Non-volatile Profiles. Elsevier, 2025.
MLA (9th ed.) CitationXu, Wen, et al. Co-fermentation of Lactiplantibacillus Plantarum and Saccharomyces Cerevisiae Enhances the Flavor Characteristic of Mature Coconut Water: Insights from Volatile and Non-volatile Profiles. Elsevier, 2025.
Warning: These citations may not always be 100% accurate.