Native microorganisms as natural enhancers in craft beer and wine production.

Caiza-Valencia C, Izquierdo Romero A, Veloz-Villavicencio E, Coronel-León J

DOI: 10.3389/fmicb.2026.1754472
Published: 2026
Container: Frontiers in microbiology
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.3389/fmicb.2026.1754472,
  title = {Native microorganisms as natural enhancers in craft beer and wine production.},
  author = {Caiza-Valencia C and Izquierdo Romero A and Veloz-Villavicencio E and Coronel-León J},
  year = {2026},
  journal = {Frontiers in microbiology},
  doi = {10.3389/fmicb.2026.1754472},
  url = {https://doi.org/10.3389/fmicb.2026.1754472}
}

RIS

TY  - JOUR
TI  - Native microorganisms as natural enhancers in craft beer and wine production.
AU  - Caiza-Valencia C
AU  - Izquierdo Romero A
AU  - Veloz-Villavicencio E
AU  - Coronel-León J
PY  - 2026
JO  - Frontiers in microbiology
DO  - 10.3389/fmicb.2026.1754472
UR  - https://doi.org/10.3389/fmicb.2026.1754472
ER  -

APA

C, C., A, I. R., E, V., & J, C. (2026). Native microorganisms as natural enhancers in craft beer and wine production.. Frontiers in microbiology. https://doi.org/10.3389/fmicb.2026.1754472

Source records

pubmed · retrieved 2026-09-26T10:32:05.859Z