Synergistic Enhancement of Phenolic Profile, Color Stability, and Aroma Complexity in Marselan Wine Through Co-Fermentation with Fu Tea.

Dolkar, Bai H, Wang Z, Yang J

Open source

DOI: 10.3390/foods15152652
Published: 2026 Jul 28
Container: Foods (Basel, Switzerland)
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.3390/foods15152652,
  title = {Synergistic Enhancement of Phenolic Profile, Color Stability, and Aroma Complexity in Marselan Wine Through Co-Fermentation with Fu Tea.},
  author = {Dolkar and Bai H and Wang Z and Yang J},
  year = {2026},
  journal = {Foods (Basel, Switzerland)},
  doi = {10.3390/foods15152652},
  url = {https://doi.org/10.3390/foods15152652}
}

RIS

TY  - JOUR
TI  - Synergistic Enhancement of Phenolic Profile, Color Stability, and Aroma Complexity in Marselan Wine Through Co-Fermentation with Fu Tea.
AU  - Dolkar
AU  - Bai H
AU  - Wang Z
AU  - Yang J
PY  - 2026
JO  - Foods (Basel, Switzerland)
DO  - 10.3390/foods15152652
UR  - https://doi.org/10.3390/foods15152652
ER  -

APA

Dolkar, H, B., Z, W., & J, Y. (2026). Synergistic Enhancement of Phenolic Profile, Color Stability, and Aroma Complexity in Marselan Wine Through Co-Fermentation with Fu Tea.. Foods (Basel, Switzerland). https://doi.org/10.3390/foods15152652

Source records

pubmed · retrieved 2026-09-26T01:05:43.308Z
europe-pmc · retrieved 2026-09-26T01:05:43.306Z
doaj · retrieved 2026-09-26T01:05:43.325Z