Investigating the volatile and non-volatile metabolites in soy cheese fermented with Lactiplantibacillus pentosus during gel formation and cold storage
- DOI
- 10.1016/j.fochx.2025.102928
- Published
- 2025-08
- Container
- Food Chemistry: X
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.fochx.2025.102928,
title = {Investigating the volatile and non-volatile metabolites in soy cheese fermented with Lactiplantibacillus pentosus during gel formation and cold storage},
author = {Fatemeh Rahmani and Ali Moayedi and Victor Dopazo and Giuseppe Meca and Morteza Khomeiri and Mahboobeh Kashiri},
year = {2025},
journal = {Food Chemistry: X},
doi = {10.1016/j.fochx.2025.102928},
url = {https://doi.org/10.1016/j.fochx.2025.102928}
}RIS
TY - JOUR TI - Investigating the volatile and non-volatile metabolites in soy cheese fermented with Lactiplantibacillus pentosus during gel formation and cold storage AU - Fatemeh Rahmani AU - Ali Moayedi AU - Victor Dopazo AU - Giuseppe Meca AU - Morteza Khomeiri AU - Mahboobeh Kashiri PY - 2025 JO - Food Chemistry: X DO - 10.1016/j.fochx.2025.102928 UR - https://doi.org/10.1016/j.fochx.2025.102928 ER -
APA
Rahmani, F., Moayedi, A., Dopazo, V., Meca, G., Khomeiri, M., & Kashiri, M. (2025). Investigating the volatile and non-volatile metabolites in soy cheese fermented with Lactiplantibacillus pentosus during gel formation and cold storage. Food Chemistry: X. https://doi.org/10.1016/j.fochx.2025.102928
Source records
- crossref · retrieved 2026-09-25T17:48:37.181Z