Fonte: Comprehensive Reviews in Food Science and Food Safety. Unidade: FFCLRP
Assuntos: BACTÉRIAS, ALIMENTOS FERMENTADOS, MICROBIOLOGIA DE ALIMENTOS, LEGUMES, LEVEDURAS
ABNT
XU, Jinge et al. A review on fermented vegetables: microbial community and potential upgrading strategy via inoculated fermentation. Comprehensive Reviews in Food Science and Food Safety, v. 23, n. 3, p. 1-38, 2024Tradução . . Disponível em: https://doi.org/10.1111/1541-4337.13362. Acesso em: 02 dez. 2025.APA
Xu, J., Peng, S., Xiong, Y., Zheng, Z., Liu, M., Xu, J., et al. (2024). A review on fermented vegetables: microbial community and potential upgrading strategy via inoculated fermentation. Comprehensive Reviews in Food Science and Food Safety, 23( 3), 1-38. doi:10.1111/1541-4337.13362NLM
Xu J, Peng S, Xiong Y, Zheng Z, Liu M, Xu J, Chen W, Liu M, Kong J, Wang C, Wang Y, Rao L, Liang Z, Liao X. A review on fermented vegetables: microbial community and potential upgrading strategy via inoculated fermentation [Internet]. Comprehensive Reviews in Food Science and Food Safety. 2024 ; 23( 3): 1-38.[citado 2025 dez. 02 ] Available from: https://doi.org/10.1111/1541-4337.13362Vancouver
Xu J, Peng S, Xiong Y, Zheng Z, Liu M, Xu J, Chen W, Liu M, Kong J, Wang C, Wang Y, Rao L, Liang Z, Liao X. A review on fermented vegetables: microbial community and potential upgrading strategy via inoculated fermentation [Internet]. Comprehensive Reviews in Food Science and Food Safety. 2024 ; 23( 3): 1-38.[citado 2025 dez. 02 ] Available from: https://doi.org/10.1111/1541-4337.13362
