Co-Fermentation of <i>Wickerhamomyces anomalus</i> and <i>Saccharomyces cerevisiae</i> in Bread Dough: Effects on Ethyl Acetate Production and Flavor Enhancement.
- DOI
- 10.4014/jmb.2604.04026
- Published
- 2026-07-30
- Container
- J Microbiol Biotechnol
- Publisher
- Not recorded
- Open access
- yes
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Cite this work
BibTeX
@article{allodium:10.4014/jmb.2604.04026,
title = {Co-Fermentation of \<i\>Wickerhamomyces anomalus\</i\> and \<i\>Saccharomyces cerevisiae\</i\> in Bread Dough: Effects on Ethyl Acetate Production and Flavor Enhancement.},
author = {Yoon JA and Seo YH and Kim MD.},
year = {2026},
journal = {J Microbiol Biotechnol},
doi = {10.4014/jmb.2604.04026},
url = {https://doi.org/10.4014/jmb.2604.04026}
}RIS
TY - JOUR TI - Co-Fermentation of <i>Wickerhamomyces anomalus</i> and <i>Saccharomyces cerevisiae</i> in Bread Dough: Effects on Ethyl Acetate Production and Flavor Enhancement. AU - Yoon JA AU - Seo YH AU - Kim MD. PY - 2026 JO - J Microbiol Biotechnol DO - 10.4014/jmb.2604.04026 UR - https://doi.org/10.4014/jmb.2604.04026 ER -
APA
JA, Y., YH, S., & MD., K. (2026). Co-Fermentation of <i>Wickerhamomyces anomalus</i> and <i>Saccharomyces cerevisiae</i> in Bread Dough: Effects on Ethyl Acetate Production and Flavor Enhancement.. J Microbiol Biotechnol. https://doi.org/10.4014/jmb.2604.04026
Source records
- europe-pmc · retrieved 2026-09-26T02:07:32.150Z