Starter Yeast Selection and Utilization for the Production of Fermented-Fruit-Derived Beverages: Methodologies and Recent Advances.
- DOI
- 10.3390/foods15152683
- Published
- 2026 Jul 30
- Container
- Foods (Basel, Switzerland)
- Publisher
- Not recorded
- Open access
- yes
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Cite this work
BibTeX
@article{allodium:10.3390/foods15152683,
title = {Starter Yeast Selection and Utilization for the Production of Fermented-Fruit-Derived Beverages: Methodologies and Recent Advances.},
author = {Romano G and Loperfido F and Petrelli V and Venerito P and Galeotti A and Palombi L and Grieco F and Tufariello M},
year = {2026},
journal = {Foods (Basel, Switzerland)},
doi = {10.3390/foods15152683},
url = {https://doi.org/10.3390/foods15152683}
}RIS
TY - JOUR TI - Starter Yeast Selection and Utilization for the Production of Fermented-Fruit-Derived Beverages: Methodologies and Recent Advances. AU - Romano G AU - Loperfido F AU - Petrelli V AU - Venerito P AU - Galeotti A AU - Palombi L AU - Grieco F AU - Tufariello M PY - 2026 JO - Foods (Basel, Switzerland) DO - 10.3390/foods15152683 UR - https://doi.org/10.3390/foods15152683 ER -
APA
G, R., F, L., V, P., P, V., A, G., L, P., F, G., & M, T. (2026). Starter Yeast Selection and Utilization for the Production of Fermented-Fruit-Derived Beverages: Methodologies and Recent Advances.. Foods (Basel, Switzerland). https://doi.org/10.3390/foods15152683
Source records
- pubmed · retrieved 2026-09-26T15:22:06.035Z