APA (7th ed.) Citation

Tan, R., Zhou, C., Zhang, M., Su, W., Liu, S., Yao, L., . . . Li, W. (2025). Effect of mixed fermentation of Saccharomyces cerevisiae, Lactobacillus helveticus, Lactobacillus delbrueckii subsp. bulgaricus on physicochemical and flavor characteristics of pumpkin juice. Scientific Reports, 15(1), 1. https://doi.org/10.1038/s41598-025-26842-z

Chicago Style (17th ed.) Citation

Tan, Ren-qin, Chun-li Zhou, Man-jun Zhang, Wei Su, Shao-fang Liu, Le-yi Yao, Wen-hui Pan, and Wen Li. "Effect of Mixed Fermentation of Saccharomyces Cerevisiae, Lactobacillus Helveticus, Lactobacillus Delbrueckii Subsp. Bulgaricus on Physicochemical and Flavor Characteristics of Pumpkin Juice." Scientific Reports 15, no. 1 (2025): 1. https://doi.org/10.1038/s41598-025-26842-z.

MLA (9th ed.) Citation

Tan, Ren-qin, et al. "Effect of Mixed Fermentation of Saccharomyces Cerevisiae, Lactobacillus Helveticus, Lactobacillus Delbrueckii Subsp. Bulgaricus on Physicochemical and Flavor Characteristics of Pumpkin Juice." Scientific Reports, vol. 15, no. 1, 2025, p. 1, https://doi.org/10.1038/s41598-025-26842-z.