Role of Various Commercial <i>Saccharomyces cerevisiae</i> in Secondary Fermentation of Pineapple Glutinous Rice Wine: Insights into Volatile Profiling by GC-IMS and Sensory Attributes.
- DOI
- 10.3390/foods15122238
- Published
- 2026-06-21
- Container
- Foods
- Publisher
- Not recorded
- Open access
- no
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Cite this work
BibTeX
@article{allodium:10.3390/foods15122238,
title = {Role of Various Commercial \<i\>Saccharomyces cerevisiae\</i\> in Secondary Fermentation of Pineapple Glutinous Rice Wine: Insights into Volatile Profiling by GC-IMS and Sensory Attributes.},
author = {Ji D and Ge Z and Zou S and Duan L and Liu D and Xu P and Qiao M.},
year = {2026},
journal = {Foods},
doi = {10.3390/foods15122238},
url = {https://doi.org/10.3390/foods15122238}
}RIS
TY - JOUR TI - Role of Various Commercial <i>Saccharomyces cerevisiae</i> in Secondary Fermentation of Pineapple Glutinous Rice Wine: Insights into Volatile Profiling by GC-IMS and Sensory Attributes. AU - Ji D AU - Ge Z AU - Zou S AU - Duan L AU - Liu D AU - Xu P AU - Qiao M. PY - 2026 JO - Foods DO - 10.3390/foods15122238 UR - https://doi.org/10.3390/foods15122238 ER -
APA
D, J., Z, G., S, Z., L, D., D, L., P, X., & M., Q. (2026). Role of Various Commercial <i>Saccharomyces cerevisiae</i> in Secondary Fermentation of Pineapple Glutinous Rice Wine: Insights into Volatile Profiling by GC-IMS and Sensory Attributes.. Foods. https://doi.org/10.3390/foods15122238
Source records
- europe-pmc · retrieved 2026-11-10T14:27:47.105Z
- doaj · retrieved 2026-11-10T14:27:47.105Z