Curcumin Enhances Alcoholic Fermentation in Yeast by Promoting Osmotic Stress Adaptation
- DOI
- 10.64898/2026.09.10.750560
- Published
- 2026-09-13
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- Not recorded
- Publisher
- openRxiv
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.64898/2026.09.10.750560,
title = {Curcumin Enhances Alcoholic Fermentation in Yeast by Promoting Osmotic Stress Adaptation},
author = {Yukiko Nakase and Sora Kim and Keita Sakaue and Yukiko Sugimoto and Taisuke Seike and Mutsumi Watanabe and Takayuki Tohge and Yuichi Morozumi and Daisuke Watanabe},
year = {2026},
doi = {10.64898/2026.09.10.750560},
url = {https://doi.org/10.64898/2026.09.10.750560}
}RIS
TY - JOUR TI - Curcumin Enhances Alcoholic Fermentation in Yeast by Promoting Osmotic Stress Adaptation AU - Yukiko Nakase AU - Sora Kim AU - Keita Sakaue AU - Yukiko Sugimoto AU - Taisuke Seike AU - Mutsumi Watanabe AU - Takayuki Tohge AU - Yuichi Morozumi AU - Daisuke Watanabe PY - 2026 DO - 10.64898/2026.09.10.750560 UR - https://doi.org/10.64898/2026.09.10.750560 ER -
APA
Nakase, Y., Kim, S., Sakaue, K., Sugimoto, Y., Seike, T., Watanabe, M., Tohge, T., Morozumi, Y., & Watanabe, D. (2026). Curcumin Enhances Alcoholic Fermentation in Yeast by Promoting Osmotic Stress Adaptation. https://doi.org/10.64898/2026.09.10.750560
Source records
- crossref · retrieved 2026-09-25T09:29:51.158Z