Xu, Jinge; Peng, Sijia; Xiong, Yandi; Zheng, Zhuoqi; Liu, Meng; Xu, Jiayue; Chen, Wei; Liu, Mengsong; Kong, Jiaqi; Wang, Chenyu; Wang, Yongtao; Rao, Lei; Liang, Zhao 
; Liao, Xiaojun
Fonte: Comprehensive Reviews in Food Science and Food Safety. Unidade: FFCLRP
Assuntos: BACTÉRIAS, ALIMENTOS FERMENTADOS, MICROBIOLOGIA DE ALIMENTOS, LEGUMES, LEVEDURAS
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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: 05 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. 05 ] 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. 05 ] Available from: https://doi.org/10.1111/1541-4337.13362
