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The effect of Co-fermentation with Saccharomyces cerevisiae and Latilactobacillus sakei on the quality of rose-flavored kvass

Maierhaba Maimaitiabula; Junqi Chao; Mingshou Lü; Lin Xi; Lei Gao; Yufu Zhao; Hongchen Fan; Kai Zhao
Food Bioscience · Vol. 80 · pp. 108861 · 2026
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Bibliographic Information

JournalFood Bioscience
PublisherElsevier
Publication Date2026-06-01
Publication Year2026
Volume80
Pages108861
Document TypeJournal Article
eISSN2212-4292
DOI10.1016/j.fbio.2026.108861
SubjectAgricultural and Biological Sciences

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NARA Access Coverage2013-03-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/22124292
Publisher PageOpen Publisher Page
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