Screening, fermentation performance and biotransformation potential of maltose-negative yeasts for aroma enhancement in non-alcoholic beer production.
- DOI
- 10.1016/j.ijfoodmicro.2026.112038
- Published
- 2026 Sep 5
- 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.2026.112038,
title = {Screening, fermentation performance and biotransformation potential of maltose-negative yeasts for aroma enhancement in non-alcoholic beer production.},
author = {Svedlund N and Goldstein L and Magalhães F and Grundy J and McBain D and Reyes A and Gibson B and Wietstock PC},
year = {2026},
journal = {International journal of food microbiology},
doi = {10.1016/j.ijfoodmicro.2026.112038},
url = {https://doi.org/10.1016/j.ijfoodmicro.2026.112038}
}RIS
TY - JOUR TI - Screening, fermentation performance and biotransformation potential of maltose-negative yeasts for aroma enhancement in non-alcoholic beer production. AU - Svedlund N AU - Goldstein L AU - Magalhães F AU - Grundy J AU - McBain D AU - Reyes A AU - Gibson B AU - Wietstock PC PY - 2026 JO - International journal of food microbiology DO - 10.1016/j.ijfoodmicro.2026.112038 UR - https://doi.org/10.1016/j.ijfoodmicro.2026.112038 ER -
APA
N, S., L, G., F, M., J, G., D, M., A, R., B, G., & PC, W. (2026). Screening, fermentation performance and biotransformation potential of maltose-negative yeasts for aroma enhancement in non-alcoholic beer production.. International journal of food microbiology. https://doi.org/10.1016/j.ijfoodmicro.2026.112038
Source records
- pubmed · retrieved 2026-09-26T02:19:14.284Z