Impact of Schizosaccharomyces species on apple juice fermentation: High glycerol production, malic acid degradation, and species-specific aroma profiles.
- DOI
- 10.1016/j.ijfoodmicro.2026.111991
- Published
- 2026 Dec 2
- Container
- International journal of food microbiology
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.ijfoodmicro.2026.111991,
title = {Impact of Schizosaccharomyces species on apple juice fermentation: High glycerol production, malic acid degradation, and species-specific aroma profiles.},
author = {Takács S and Bodnár A and Papp LA and Acs-Szabo L and Domonkos D and Csoma H and Miklós I},
year = {2026},
journal = {International journal of food microbiology},
doi = {10.1016/j.ijfoodmicro.2026.111991},
url = {https://doi.org/10.1016/j.ijfoodmicro.2026.111991}
}RIS
TY - JOUR TI - Impact of Schizosaccharomyces species on apple juice fermentation: High glycerol production, malic acid degradation, and species-specific aroma profiles. AU - Takács S AU - Bodnár A AU - Papp LA AU - Acs-Szabo L AU - Domonkos D AU - Csoma H AU - Miklós I PY - 2026 JO - International journal of food microbiology DO - 10.1016/j.ijfoodmicro.2026.111991 UR - https://doi.org/10.1016/j.ijfoodmicro.2026.111991 ER -
APA
S, T., A, B., LA, P., L, A., D, D., H, C., & I, M. (2026). Impact of Schizosaccharomyces species on apple juice fermentation: High glycerol production, malic acid degradation, and species-specific aroma profiles.. International journal of food microbiology. https://doi.org/10.1016/j.ijfoodmicro.2026.111991
Source records
- pubmed · retrieved 2026-09-26T08:41:45.883Z