Effect of commercial Saccharomyces cerevisiae and non-Saccharomyces yeasts on the chemical composition and bioaccessibility of pineapple wine
- DOI
- 10.1016/j.foodres.2024.114888
- Published
- 2024-10
- Container
- Food Research International
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodres.2024.114888,
title = {Effect of commercial Saccharomyces cerevisiae and non-Saccharomyces yeasts on the chemical composition and bioaccessibility of pineapple wine},
author = {Victor Hugo Almeida dos Anjos and Ana Júlia de Brito Araújo Carvalho and Maria da Conceição Prudêncio Dutra and Maria Carla Cândido da Silva and Maria Terezinha Santos Leite Neta and Arão Cardoso Viana and Marcos dos Santos Lima},
year = {2024},
journal = {Food Research International},
doi = {10.1016/j.foodres.2024.114888},
url = {https://doi.org/10.1016/j.foodres.2024.114888}
}RIS
TY - JOUR TI - Effect of commercial Saccharomyces cerevisiae and non-Saccharomyces yeasts on the chemical composition and bioaccessibility of pineapple wine AU - Victor Hugo Almeida dos Anjos AU - Ana Júlia de Brito Araújo Carvalho AU - Maria da Conceição Prudêncio Dutra AU - Maria Carla Cândido da Silva AU - Maria Terezinha Santos Leite Neta AU - Arão Cardoso Viana AU - Marcos dos Santos Lima PY - 2024 JO - Food Research International DO - 10.1016/j.foodres.2024.114888 UR - https://doi.org/10.1016/j.foodres.2024.114888 ER -
APA
Anjos, V. H. A. D., Carvalho, A. J. D. B. A., Dutra, M. D. C. P., Silva, M. C. C. D., Neta, M. T. S. L., Viana, A. C., & Lima, M. D. S. (2024). Effect of commercial Saccharomyces cerevisiae and non-Saccharomyces yeasts on the chemical composition and bioaccessibility of pineapple wine. Food Research International. https://doi.org/10.1016/j.foodres.2024.114888
Source records
- crossref · retrieved 2026-09-27T13:23:39.925Z