Antioxidant Dipeptides Enhance Stress Tolerance and Fermentation Performance of Lager Yeast During High-Gravity Brewing
- DOI
- 10.1007/s12010-026-05936-y
- Published
- 2026-09-17
- Container
- Applied Biochemistry and Biotechnology
- Publisher
- Springer Science and Business Media LLC
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1007/s12010-026-05936-y,
title = {Antioxidant Dipeptides Enhance Stress Tolerance and Fermentation Performance of Lager Yeast During High-Gravity Brewing},
author = {Caiyun Wu and Yingying Huo and Shuyuan Zhang and Hongjie Lei},
year = {2026},
journal = {Applied Biochemistry and Biotechnology},
doi = {10.1007/s12010-026-05936-y},
url = {https://doi.org/10.1007/s12010-026-05936-y}
}RIS
TY - JOUR TI - Antioxidant Dipeptides Enhance Stress Tolerance and Fermentation Performance of Lager Yeast During High-Gravity Brewing AU - Caiyun Wu AU - Yingying Huo AU - Shuyuan Zhang AU - Hongjie Lei PY - 2026 JO - Applied Biochemistry and Biotechnology DO - 10.1007/s12010-026-05936-y UR - https://doi.org/10.1007/s12010-026-05936-y ER -
APA
Wu, C., Huo, Y., Zhang, S., & Lei, H. (2026). Antioxidant Dipeptides Enhance Stress Tolerance and Fermentation Performance of Lager Yeast During High-Gravity Brewing. Applied Biochemistry and Biotechnology. https://doi.org/10.1007/s12010-026-05936-y
Source records
- crossref · retrieved 2026-09-25T01:32:52.110Z