Probiotic Yeast and How to Use Them—Combining Traditions and New Waves in Fermented Beverages

Adam Staniszewski, Patrycja Staniszewska, Elwira Komoń-Janczara, Monika Kordowska-Wiater

Open source

DOI: 10.3390/foods14162921
Published: 2025-08-21
Container: Foods
Publisher: MDPI AG
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.3390/foods14162921,
  title = {Probiotic Yeast and How to Use Them—Combining Traditions and New Waves in Fermented Beverages},
  author = {Adam Staniszewski and Patrycja Staniszewska and Elwira Komoń-Janczara and Monika Kordowska-Wiater},
  year = {2025},
  journal = {Foods},
  doi = {10.3390/foods14162921},
  url = {https://doi.org/10.3390/foods14162921}
}

RIS

TY  - JOUR
TI  - Probiotic Yeast and How to Use Them—Combining Traditions and New Waves in Fermented Beverages
AU  - Adam Staniszewski
AU  - Patrycja Staniszewska
AU  - Elwira Komoń-Janczara
AU  - Monika Kordowska-Wiater
PY  - 2025
JO  - Foods
DO  - 10.3390/foods14162921
UR  - https://doi.org/10.3390/foods14162921
ER  -

APA

Staniszewski, A., Staniszewska, P., Komoń-Janczara, E., & Kordowska-Wiater, M. (2025). Probiotic Yeast and How to Use Them—Combining Traditions and New Waves in Fermented Beverages. Foods. https://doi.org/10.3390/foods14162921

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crossref · retrieved 2026-09-26T05:12:14.959Z