Metabolic complementarity in LAB-yeast co-fermentation associates with enhanced ester aroma in cream cheese.
- DOI
- 10.1016/j.foodres.2026.119326
- Published
- 2026 Aug 1
- Container
- Food research international (Ottawa, Ont.)
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodres.2026.119326,
title = {Metabolic complementarity in LAB-yeast co-fermentation associates with enhanced ester aroma in cream cheese.},
author = {Duan B and Zhou Y and Wang S and Yan L and Lin Y and Li L and Xue B and Huang R and Zhang Y and Cui Y and Wu N and Kong X and Zhu H and Pu X},
year = {2026},
journal = {Food research international (Ottawa, Ont.)},
doi = {10.1016/j.foodres.2026.119326},
url = {https://doi.org/10.1016/j.foodres.2026.119326}
}RIS
TY - JOUR TI - Metabolic complementarity in LAB-yeast co-fermentation associates with enhanced ester aroma in cream cheese. AU - Duan B AU - Zhou Y AU - Wang S AU - Yan L AU - Lin Y AU - Li L AU - Xue B AU - Huang R AU - Zhang Y AU - Cui Y AU - Wu N AU - Kong X AU - Zhu H AU - Pu X PY - 2026 JO - Food research international (Ottawa, Ont.) DO - 10.1016/j.foodres.2026.119326 UR - https://doi.org/10.1016/j.foodres.2026.119326 ER -
APA
B, D., Y, Z., S, W., L, Y., Y, L., L, L., B, X., R, H., Y, Z., Y, C., N, W., X, K., H, Z., & X, P. (2026). Metabolic complementarity in LAB-yeast co-fermentation associates with enhanced ester aroma in cream cheese.. Food research international (Ottawa, Ont.). https://doi.org/10.1016/j.foodres.2026.119326
Source records
- pubmed · retrieved 2026-09-26T11:02:47.569Z