Bacterial succession-guided three-stage temperature control stabilizes Huangjiu fermentation and shapes fatty acid ethyl ester profiles.
- DOI
- 10.1016/j.foodres.2026.119736
- Published
- 2026-06-13
- Container
- Food Res Int
- Publisher
- Not recorded
- Open access
- no
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodres.2026.119736,
title = {Bacterial succession-guided three-stage temperature control stabilizes Huangjiu fermentation and shapes fatty acid ethyl ester profiles.},
author = {Li S and Ni B and Xia Y and Ai L and Yang Y.},
year = {2026},
journal = {Food Res Int},
doi = {10.1016/j.foodres.2026.119736},
url = {https://doi.org/10.1016/j.foodres.2026.119736}
}RIS
TY - JOUR TI - Bacterial succession-guided three-stage temperature control stabilizes Huangjiu fermentation and shapes fatty acid ethyl ester profiles. AU - Li S AU - Ni B AU - Xia Y AU - Ai L AU - Yang Y. PY - 2026 JO - Food Res Int DO - 10.1016/j.foodres.2026.119736 UR - https://doi.org/10.1016/j.foodres.2026.119736 ER -
APA
S, L., B, N., Y, X., L, A., & Y., Y. (2026). Bacterial succession-guided three-stage temperature control stabilizes Huangjiu fermentation and shapes fatty acid ethyl ester profiles.. Food Res Int. https://doi.org/10.1016/j.foodres.2026.119736
Source records
- europe-pmc · retrieved 2026-09-26T21:24:55.471Z