Effects of ultrasound-assisted Saccharomyces cerevisiae fermentation on Dunaliella salina flavor: Insights from GC × GC–MS and metabolomics
- DOI
- 10.1016/j.foodchem.2026.151909
- 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.2026.151909,
title = {Effects of ultrasound-assisted Saccharomyces cerevisiae fermentation on Dunaliella salina flavor: Insights from GC × GC–MS and metabolomics},
author = {Ke Li and Mengxia Mao and Guixin Han and Haohao Wu and Demeng Zhang and Yuanhui Zhao and Xinxing Xu},
year = {2026},
journal = {Food Chemistry},
doi = {10.1016/j.foodchem.2026.151909},
url = {https://doi.org/10.1016/j.foodchem.2026.151909}
}RIS
TY - JOUR TI - Effects of ultrasound-assisted Saccharomyces cerevisiae fermentation on Dunaliella salina flavor: Insights from GC × GC–MS and metabolomics AU - Ke Li AU - Mengxia Mao AU - Guixin Han AU - Haohao Wu AU - Demeng Zhang AU - Yuanhui Zhao AU - Xinxing Xu PY - 2026 JO - Food Chemistry DO - 10.1016/j.foodchem.2026.151909 UR - https://doi.org/10.1016/j.foodchem.2026.151909 ER -
APA
Li, K., Mao, M., Han, G., Wu, H., Zhang, D., Zhao, Y., & Xu, X. (2026). Effects of ultrasound-assisted Saccharomyces cerevisiae fermentation on Dunaliella salina flavor: Insights from GC × GC–MS and metabolomics. Food Chemistry. https://doi.org/10.1016/j.foodchem.2026.151909
Source records
- crossref · retrieved 2026-11-10T19:59:30.427Z