Mixed-fermentation effects of co-fermentation with Hanseniaspora uvarum and Saccharomyces cerevisiae on the flavor quality of Ziyan tea wine
- DOI
- 10.1016/j.fochx.2026.104382
- Published
- 2026-10
- Container
- Food Chemistry: X
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.fochx.2026.104382,
title = {Mixed-fermentation effects of co-fermentation with Hanseniaspora uvarum and Saccharomyces cerevisiae on the flavor quality of Ziyan tea wine},
author = {Yajie Hua and Lechi Ling and Xue Xia and Yueling Zhao and Yongxian Chen and Ling Lin and Wei Xu},
year = {2026},
journal = {Food Chemistry: X},
doi = {10.1016/j.fochx.2026.104382},
url = {https://doi.org/10.1016/j.fochx.2026.104382}
}RIS
TY - JOUR TI - Mixed-fermentation effects of co-fermentation with Hanseniaspora uvarum and Saccharomyces cerevisiae on the flavor quality of Ziyan tea wine AU - Yajie Hua AU - Lechi Ling AU - Xue Xia AU - Yueling Zhao AU - Yongxian Chen AU - Ling Lin AU - Wei Xu PY - 2026 JO - Food Chemistry: X DO - 10.1016/j.fochx.2026.104382 UR - https://doi.org/10.1016/j.fochx.2026.104382 ER -
APA
Hua, Y., Ling, L., Xia, X., Zhao, Y., Chen, Y., Lin, L., & Xu, W. (2026). Mixed-fermentation effects of co-fermentation with Hanseniaspora uvarum and Saccharomyces cerevisiae on the flavor quality of Ziyan tea wine. Food Chemistry: X. https://doi.org/10.1016/j.fochx.2026.104382
Source records
- crossref · retrieved 2026-09-25T16:47:16.832Z