Yeast Fermentation Modulates Aroma‐Active Volatile Profiles and Bioactive Metabolites in Enzymatically Hydrolyzed Kombu ( <i>Saccharina japonica</i> ) Slurry

Chenhan Geng, Shao Quan Liu, Yuyun Lu

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DOI: 10.1111/1750-3841.71499
Published: 2026-09
Container: Journal of Food Science
Publisher: Wiley
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1111/1750-3841.71499,
  title = {Yeast Fermentation Modulates Aroma‐Active Volatile Profiles and Bioactive Metabolites in Enzymatically Hydrolyzed Kombu (
                    <i>Saccharina japonica</i>
                    ) Slurry},
  author = {Chenhan Geng and Shao Quan Liu and Yuyun Lu},
  year = {2026},
  journal = {Journal of Food Science},
  doi = {10.1111/1750-3841.71499},
  url = {https://doi.org/10.1111/1750-3841.71499}
}

RIS

TY  - JOUR
TI  - Yeast Fermentation Modulates Aroma‐Active Volatile Profiles and Bioactive Metabolites in Enzymatically Hydrolyzed Kombu (
                    <i>Saccharina japonica</i>
                    ) Slurry
AU  - Chenhan Geng
AU  - Shao Quan Liu
AU  - Yuyun Lu
PY  - 2026
JO  - Journal of Food Science
DO  - 10.1111/1750-3841.71499
UR  - https://doi.org/10.1111/1750-3841.71499
ER  -

APA

Geng, C., Liu, S. Q., & Lu, Y. (2026). Yeast Fermentation Modulates Aroma‐Active Volatile Profiles and Bioactive Metabolites in Enzymatically Hydrolyzed Kombu ( <i>Saccharina japonica</i> ) Slurry. Journal of Food Science. https://doi.org/10.1111/1750-3841.71499

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crossref · retrieved 2026-09-25T03:45:00.258Z