Unlock the Potential of Pichia in Coffee: Knowledge Transfer From Fermented Beverages.

Elhalis H

DOI: 10.1111/1541-4337.70607
Published: 2026 Sep
Container: Comprehensive reviews in food science and food safety
Publisher: Not recorded
Open access: yes

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limited evidence Score 45/100 under policy 1.0.0. This is a metadata assessment, not a judgment of the paper's conclusions.

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Cite this work

BibTeX

@article{allodium:10.1111/1541-4337.70607,
  title = {Unlock the Potential of Pichia in Coffee: Knowledge Transfer From Fermented Beverages.},
  author = {Elhalis H},
  year = {2026},
  journal = {Comprehensive reviews in food science and food safety},
  doi = {10.1111/1541-4337.70607},
  url = {https://doi.org/10.1111/1541-4337.70607}
}

RIS

TY  - JOUR
TI  - Unlock the Potential of Pichia in Coffee: Knowledge Transfer From Fermented Beverages.
AU  - Elhalis H
PY  - 2026
JO  - Comprehensive reviews in food science and food safety
DO  - 10.1111/1541-4337.70607
UR  - https://doi.org/10.1111/1541-4337.70607
ER  -

APA

H, E. (2026). Unlock the Potential of Pichia in Coffee: Knowledge Transfer From Fermented Beverages.. Comprehensive reviews in food science and food safety. https://doi.org/10.1111/1541-4337.70607

Source records

pubmed · retrieved 2026-09-25T09:02:19.271Z