Strain-specific complementarity in a minimal synthetic community reshapes the phenolic and aroma profiles of white wines during malolactic fermentation.
- DOI
- 10.1016/j.foodchem.2026.151919
- Published
- 2026 Nov 2
- Container
- Food chemistry
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2026.151919,
title = {Strain-specific complementarity in a minimal synthetic community reshapes the phenolic and aroma profiles of white wines during malolactic fermentation.},
author = {Zhang B and Zhao Y and Xie X and Song Y and Jin G and He L and Liu S and Shi K},
year = {2026},
journal = {Food chemistry},
doi = {10.1016/j.foodchem.2026.151919},
url = {https://doi.org/10.1016/j.foodchem.2026.151919}
}RIS
TY - JOUR TI - Strain-specific complementarity in a minimal synthetic community reshapes the phenolic and aroma profiles of white wines during malolactic fermentation. AU - Zhang B AU - Zhao Y AU - Xie X AU - Song Y AU - Jin G AU - He L AU - Liu S AU - Shi K PY - 2026 JO - Food chemistry DO - 10.1016/j.foodchem.2026.151919 UR - https://doi.org/10.1016/j.foodchem.2026.151919 ER -
APA
B, Z., Y, Z., X, X., Y, S., G, J., L, H., S, L., & K, S. (2026). Strain-specific complementarity in a minimal synthetic community reshapes the phenolic and aroma profiles of white wines during malolactic fermentation.. Food chemistry. https://doi.org/10.1016/j.foodchem.2026.151919
Source records
- pubmed · retrieved 2026-11-10T20:04:17.269Z