APA (7th ed.) Citation

Ding, Y., Chen, Y., Ge, C., Zhang, Y., Xu, B., & Yang, L. (2025). Enhancing dry‐fermented sausages: Meyerozyma guilliermondii as a flavor‐boosting yeast in co‐inoculation with Latilactobacillus sakei. Wiley. https://doi.org/10.1002/jsfa.70049

Chicago Style (17th ed.) Citation

Ding, Yining, Yueqian Chen, Chunbo Ge, Yisheng Zhang, Baocai Xu, and Liu Yang. Enhancing Dry‐fermented Sausages: Meyerozyma Guilliermondii as a Flavor‐boosting Yeast in Co‐inoculation with Latilactobacillus Sakei. Wiley, 2025. https://doi.org/10.1002/jsfa.70049.

MLA (9th ed.) Citation

Ding, Yining, et al. Enhancing Dry‐fermented Sausages: Meyerozyma Guilliermondii as a Flavor‐boosting Yeast in Co‐inoculation with Latilactobacillus Sakei. Wiley, 2025. https://doi.org/10.1002/jsfa.70049.