Bacillus cereus sensu lato is a challenge in solid-state fermented brewers' spent grain

Xingchen Zhao, Claus Heiner Bang-Berthelsen, Lei Yang, Tina Beck Hansen

Open source

DOI: 10.1016/j.foodres.2026.120736
Published: 2026-12
Container: Food Research International
Publisher: Elsevier BV
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1016/j.foodres.2026.120736,
  title = {Bacillus cereus sensu lato is a challenge in solid-state fermented brewers' spent grain},
  author = {Xingchen Zhao and Claus Heiner Bang-Berthelsen and Lei Yang and Tina Beck Hansen},
  year = {2026},
  journal = {Food Research International},
  doi = {10.1016/j.foodres.2026.120736},
  url = {https://doi.org/10.1016/j.foodres.2026.120736}
}

RIS

TY  - JOUR
TI  - Bacillus cereus sensu lato is a challenge in solid-state fermented brewers' spent grain
AU  - Xingchen Zhao
AU  - Claus Heiner Bang-Berthelsen
AU  - Lei Yang
AU  - Tina Beck Hansen
PY  - 2026
JO  - Food Research International
DO  - 10.1016/j.foodres.2026.120736
UR  - https://doi.org/10.1016/j.foodres.2026.120736
ER  -

APA

Zhao, X., Bang-Berthelsen, C. H., Yang, L., & Hansen, T. B. (2026). Bacillus cereus sensu lato is a challenge in solid-state fermented brewers' spent grain. Food Research International. https://doi.org/10.1016/j.foodres.2026.120736

Source records

crossref · retrieved 2026-11-03T17:33:44.567Z