Substrate Recognition Analysis in an Ethyl Carbamate-Hydrolyzing Esterase and Semi-Rational Baijiu Flavor Preservation
- DOI
- 10.3390/foods15173118
- Published
- 2026-09-02
- Container
- Foods
- Publisher
- MDPI AG
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.3390/foods15173118,
title = {Substrate Recognition Analysis in an Ethyl Carbamate-Hydrolyzing Esterase and Semi-Rational Baijiu Flavor Preservation},
author = {Binchen Wang and Naihui Dong and Siyu Xue and Yuxuanwen Zhao and Chaofan Ji and Beiwei Zhu and Sufang Zhang},
year = {2026},
journal = {Foods},
doi = {10.3390/foods15173118},
url = {https://doi.org/10.3390/foods15173118}
}RIS
TY - JOUR TI - Substrate Recognition Analysis in an Ethyl Carbamate-Hydrolyzing Esterase and Semi-Rational Baijiu Flavor Preservation AU - Binchen Wang AU - Naihui Dong AU - Siyu Xue AU - Yuxuanwen Zhao AU - Chaofan Ji AU - Beiwei Zhu AU - Sufang Zhang PY - 2026 JO - Foods DO - 10.3390/foods15173118 UR - https://doi.org/10.3390/foods15173118 ER -
APA
Wang, B., Dong, N., Xue, S., Zhao, Y., Ji, C., Zhu, B., & Zhang, S. (2026). Substrate Recognition Analysis in an Ethyl Carbamate-Hydrolyzing Esterase and Semi-Rational Baijiu Flavor Preservation. Foods. https://doi.org/10.3390/foods15173118
Source records
- crossref · retrieved 2026-09-26T09:22:00.144Z