Polyphenol Bioconversion and Volatile Aroma Production by Meyerozyma sp. C3 Isolated from Kombucha in the Theaflavin-Sucrose Fermentation Model.
- DOI
- 10.3390/foods15193453
- Published
- 2026 Sep 27
- Container
- Foods (Basel, Switzerland)
- Publisher
- Not recorded
- Open access
- yes
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Cite this work
BibTeX
@article{allodium:10.3390/foods15193453,
title = {Polyphenol Bioconversion and Volatile Aroma Production by Meyerozyma sp. C3 Isolated from Kombucha in the Theaflavin-Sucrose Fermentation Model.},
author = {Tong T and Wu J and Jia S and Liao C and Zhang H and Xie J and Chen W and Huang Y and Wang X and Wu X and Zhou Y and He Y and Zhao K},
year = {2026},
journal = {Foods (Basel, Switzerland)},
doi = {10.3390/foods15193453},
url = {https://doi.org/10.3390/foods15193453}
}RIS
TY - JOUR TI - Polyphenol Bioconversion and Volatile Aroma Production by Meyerozyma sp. C3 Isolated from Kombucha in the Theaflavin-Sucrose Fermentation Model. AU - Tong T AU - Wu J AU - Jia S AU - Liao C AU - Zhang H AU - Xie J AU - Chen W AU - Huang Y AU - Wang X AU - Wu X AU - Zhou Y AU - He Y AU - Zhao K PY - 2026 JO - Foods (Basel, Switzerland) DO - 10.3390/foods15193453 UR - https://doi.org/10.3390/foods15193453 ER -
APA
T, T., J, W., S, J., C, L., H, Z., J, X., W, C., Y, H., X, W., X, W., Y, Z., Y, H., & K, Z. (2026). Polyphenol Bioconversion and Volatile Aroma Production by Meyerozyma sp. C3 Isolated from Kombucha in the Theaflavin-Sucrose Fermentation Model.. Foods (Basel, Switzerland). https://doi.org/10.3390/foods15193453
Source records
- pubmed · retrieved 2026-11-10T14:41:02.686Z