Enhancing the essential oil yield from rosemary leaves by solid-state fermentation: process optimization and preliminary investigation of the release mechanism
- DOI
- 10.1016/j.foodchem.2026.150467
- Published
- 2026-10
- Container
- Food Chemistry
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2026.150467,
title = {Enhancing the essential oil yield from rosemary leaves by solid-state fermentation: process optimization and preliminary investigation of the release mechanism},
author = {Wei Wang and Zhuo Chen and Zhijie Luo and Liangliang Zhang and Bangzheng Chen and Shiqin Ye and Xinyue Yang and Liming Lu and Jiazeng Ren},
year = {2026},
journal = {Food Chemistry},
doi = {10.1016/j.foodchem.2026.150467},
url = {https://doi.org/10.1016/j.foodchem.2026.150467}
}RIS
TY - JOUR TI - Enhancing the essential oil yield from rosemary leaves by solid-state fermentation: process optimization and preliminary investigation of the release mechanism AU - Wei Wang AU - Zhuo Chen AU - Zhijie Luo AU - Liangliang Zhang AU - Bangzheng Chen AU - Shiqin Ye AU - Xinyue Yang AU - Liming Lu AU - Jiazeng Ren PY - 2026 JO - Food Chemistry DO - 10.1016/j.foodchem.2026.150467 UR - https://doi.org/10.1016/j.foodchem.2026.150467 ER -
APA
Wang, W., Chen, Z., Luo, Z., Zhang, L., Chen, B., Ye, S., Yang, X., Lu, L., & Ren, J. (2026). Enhancing the essential oil yield from rosemary leaves by solid-state fermentation: process optimization and preliminary investigation of the release mechanism. Food Chemistry. https://doi.org/10.1016/j.foodchem.2026.150467
Source records
- crossref · retrieved 2026-09-26T09:08:09.743Z