Upcycling Discarded Apples into Cider: Yeast and Nutrient Strategies Shaping Fermentation and Sensory Quality.

Marques-Gomes C, Cardeal B, Inês A, Cosme F, Falco V, Vilela A

DOI: 10.3390/foods15122053
Published: 2026 Jun 6
Container: Foods (Basel, Switzerland)
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.3390/foods15122053,
  title = {Upcycling Discarded Apples into Cider: Yeast and Nutrient Strategies Shaping Fermentation and Sensory Quality.},
  author = {Marques-Gomes C and Cardeal B and Inês A and Cosme F and Falco V and Vilela A},
  year = {2026},
  journal = {Foods (Basel, Switzerland)},
  doi = {10.3390/foods15122053},
  url = {https://doi.org/10.3390/foods15122053}
}

RIS

TY  - JOUR
TI  - Upcycling Discarded Apples into Cider: Yeast and Nutrient Strategies Shaping Fermentation and Sensory Quality.
AU  - Marques-Gomes C
AU  - Cardeal B
AU  - Inês A
AU  - Cosme F
AU  - Falco V
AU  - Vilela A
PY  - 2026
JO  - Foods (Basel, Switzerland)
DO  - 10.3390/foods15122053
UR  - https://doi.org/10.3390/foods15122053
ER  -

APA

C, M., B, C., A, I., F, C., V, F., & A, V. (2026). Upcycling Discarded Apples into Cider: Yeast and Nutrient Strategies Shaping Fermentation and Sensory Quality.. Foods (Basel, Switzerland). https://doi.org/10.3390/foods15122053

Source records

pubmed · retrieved 2026-09-26T03:36:11.454Z