The impact of S. cerevisiae strains on the aroma profile and physicochemical properties of Phyllanthus emblica L. fruit wine.
- DOI
- 10.1016/j.fochx.2025.103388
- Published
- 2026 Jan
- Container
- Food chemistry: X
- Publisher
- Not recorded
- Open access
- yes
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Cite this work
BibTeX
@article{allodium:10.1016/j.fochx.2025.103388,
title = {The impact of S. cerevisiae strains on the aroma profile and physicochemical properties of Phyllanthus emblica L. fruit wine.},
author = {Yuan H and Li Y and Tu J and Wang T and Zhu K and Jia H and Wu H and Dong P},
year = {2026},
journal = {Food chemistry: X},
doi = {10.1016/j.fochx.2025.103388},
url = {https://doi.org/10.1016/j.fochx.2025.103388}
}RIS
TY - JOUR TI - The impact of S. cerevisiae strains on the aroma profile and physicochemical properties of Phyllanthus emblica L. fruit wine. AU - Yuan H AU - Li Y AU - Tu J AU - Wang T AU - Zhu K AU - Jia H AU - Wu H AU - Dong P PY - 2026 JO - Food chemistry: X DO - 10.1016/j.fochx.2025.103388 UR - https://doi.org/10.1016/j.fochx.2025.103388 ER -
APA
H, Y., Y, L., J, T., T, W., K, Z., H, J., H, W., & P, D. (2026). The impact of S. cerevisiae strains on the aroma profile and physicochemical properties of Phyllanthus emblica L. fruit wine.. Food chemistry: X. https://doi.org/10.1016/j.fochx.2025.103388
Source records
- pubmed · retrieved 2026-11-10T13:03:29.760Z