Sugar selection modulates bread flavor through carbon source-dependent metabolism and transcriptional reprogramming in baker's yeast

Na Ree Han, Nayoung Lim, Eun Ju Yun, Seongbong Song, Sangmin Shim, Kyoung Heon Kim

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DOI: 10.1016/j.foodchem.2026.151533
Published: 2026-12
Container: Food Chemistry
Publisher: Elsevier BV
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1016/j.foodchem.2026.151533,
  title = {Sugar selection modulates bread flavor through carbon source-dependent metabolism and transcriptional reprogramming in baker's yeast},
  author = {Na Ree Han and Nayoung Lim and Eun Ju Yun and Seongbong Song and Sangmin Shim and Kyoung Heon Kim},
  year = {2026},
  journal = {Food Chemistry},
  doi = {10.1016/j.foodchem.2026.151533},
  url = {https://doi.org/10.1016/j.foodchem.2026.151533}
}

RIS

TY  - JOUR
TI  - Sugar selection modulates bread flavor through carbon source-dependent metabolism and transcriptional reprogramming in baker's yeast
AU  - Na Ree Han
AU  - Nayoung Lim
AU  - Eun Ju Yun
AU  - Seongbong Song
AU  - Sangmin Shim
AU  - Kyoung Heon Kim
PY  - 2026
JO  - Food Chemistry
DO  - 10.1016/j.foodchem.2026.151533
UR  - https://doi.org/10.1016/j.foodchem.2026.151533
ER  -

APA

Han, N. R., Lim, N., Yun, E. J., Song, S., Shim, S., & Kim, K. H. (2026). Sugar selection modulates bread flavor through carbon source-dependent metabolism and transcriptional reprogramming in baker's yeast. Food Chemistry. https://doi.org/10.1016/j.foodchem.2026.151533

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crossref · retrieved 2026-11-10T20:02:48.631Z