Work

Enhancing the quality of fermented sufu: synergistic effects of Staphylococcus sciuri and Bacillus toyonensis

Year: 2025

Type: article

Source: Journal of the Science of Food and Agriculture

DOI: 10.1002/jsfa.14342

Authors: Ruichang Gao, Kexin Chen, Qianqian Zhang, Zhiyu Xiong, Li Yuan

Institution: Jiangsu University

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W4410167234

FWCI: 0.44

Cites: 57

Cited by: 1

Related to: 10