Improvement of organoleptic properties of Polygonatum sibiricum-rice wine by Co-fermentation of Saccharomyces cerevisiae, Lacticaseibacillus casei and Limosilactobacillus fermentum
- DOI
- 10.1016/j.fochx.2026.103625
- Published
- 2026-02
- Container
- Food Chemistry: X
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.fochx.2026.103625,
title = {Improvement of organoleptic properties of Polygonatum sibiricum-rice wine by Co-fermentation of Saccharomyces cerevisiae, Lacticaseibacillus casei and Limosilactobacillus fermentum},
author = {Yu-Tong Han and Yan-Shu Li and Sanabil Yaqoob and Aysha Imtiaz and Chunlai Zeng and Yong-Kun Ma and Feng-Jie Cui and Qing Shen},
year = {2026},
journal = {Food Chemistry: X},
doi = {10.1016/j.fochx.2026.103625},
url = {https://doi.org/10.1016/j.fochx.2026.103625}
}RIS
TY - JOUR TI - Improvement of organoleptic properties of Polygonatum sibiricum-rice wine by Co-fermentation of Saccharomyces cerevisiae, Lacticaseibacillus casei and Limosilactobacillus fermentum AU - Yu-Tong Han AU - Yan-Shu Li AU - Sanabil Yaqoob AU - Aysha Imtiaz AU - Chunlai Zeng AU - Yong-Kun Ma AU - Feng-Jie Cui AU - Qing Shen PY - 2026 JO - Food Chemistry: X DO - 10.1016/j.fochx.2026.103625 UR - https://doi.org/10.1016/j.fochx.2026.103625 ER -
APA
Han, Y., Li, Y., Yaqoob, S., Imtiaz, A., Zeng, C., Ma, Y., Cui, F., & Shen, Q. (2026). Improvement of organoleptic properties of Polygonatum sibiricum-rice wine by Co-fermentation of Saccharomyces cerevisiae, Lacticaseibacillus casei and Limosilactobacillus fermentum. Food Chemistry: X. https://doi.org/10.1016/j.fochx.2026.103625
Source records
- crossref · retrieved 2026-11-10T13:03:26.746Z