A novel brewing process for fruit beers fermented with high jujube juice content and native yeast strains in China
- DOI
- 10.1186/s43014-026-00385-w
- Published
- 2026-06-04
- Container
- Food Production, Processing and Nutrition
- Publisher
- Springer Science and Business Media LLC
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1186/s43014-026-00385-w,
title = {A novel brewing process for fruit beers fermented with high jujube juice content and native yeast strains in China},
author = {Yuanmin Zhang and Chi Zhang and Qin Zhou and Guohua Huang and Lixia Zhu},
year = {2026},
journal = {Food Production, Processing and Nutrition},
doi = {10.1186/s43014-026-00385-w},
url = {https://doi.org/10.1186/s43014-026-00385-w}
}RIS
TY - JOUR TI - A novel brewing process for fruit beers fermented with high jujube juice content and native yeast strains in China AU - Yuanmin Zhang AU - Chi Zhang AU - Qin Zhou AU - Guohua Huang AU - Lixia Zhu PY - 2026 JO - Food Production, Processing and Nutrition DO - 10.1186/s43014-026-00385-w UR - https://doi.org/10.1186/s43014-026-00385-w ER -
APA
Zhang, Y., Zhang, C., Zhou, Q., Huang, G., & Zhu, L. (2026). A novel brewing process for fruit beers fermented with high jujube juice content and native yeast strains in China. Food Production, Processing and Nutrition. https://doi.org/10.1186/s43014-026-00385-w
Source records
- crossref · retrieved 2026-11-10T13:24:01.494Z