Co-fermentation of yeast CECA and PL09 modulates antioxidant activity, volatile and metabolic profiles of highland barley bran
- DOI
- 10.1016/j.fochx.2026.104736
- Published
- 2026-12
- Container
- Food Chemistry: X
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.fochx.2026.104736,
title = {Co-fermentation of yeast CECA and PL09 modulates antioxidant activity, volatile and metabolic profiles of highland barley bran},
author = {Haotian Du and Yingrui Cao and Silin Li and Jingjing Feng and Jing Hao and Xiuzhu Yu and Shuangkui Du},
year = {2026},
journal = {Food Chemistry: X},
doi = {10.1016/j.fochx.2026.104736},
url = {https://doi.org/10.1016/j.fochx.2026.104736}
}RIS
TY - JOUR TI - Co-fermentation of yeast CECA and PL09 modulates antioxidant activity, volatile and metabolic profiles of highland barley bran AU - Haotian Du AU - Yingrui Cao AU - Silin Li AU - Jingjing Feng AU - Jing Hao AU - Xiuzhu Yu AU - Shuangkui Du PY - 2026 JO - Food Chemistry: X DO - 10.1016/j.fochx.2026.104736 UR - https://doi.org/10.1016/j.fochx.2026.104736 ER -
APA
Du, H., Cao, Y., Li, S., Feng, J., Hao, J., Yu, X., & Du, S. (2026). Co-fermentation of yeast CECA and PL09 modulates antioxidant activity, volatile and metabolic profiles of highland barley bran. Food Chemistry: X. https://doi.org/10.1016/j.fochx.2026.104736
Source records
- crossref · retrieved 2026-11-10T19:11:57.095Z