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Multi-omics insights into key aroma compound formation during Chinese bayberry wine fermentation by Pichia kluyveri ZFM-0524

Shuxun Liu; Mingfeng Cao; Yan Zhao; Yufeng Xu; Luan Zhang; Yuling Cai; Qing Gu
International Journal of Food Microbiology · Vol. 458 · pp. 111856 · 2026
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Bibliographic Information

JournalInternational Journal of Food Microbiology
PublisherElsevier
Publication Date2026-09-01
Publication Year2026
Volume458
Pages111856
Document TypeJournal Article
eISSN0168-1605
DOI10.1016/j.ijfoodmicro.2026.111856
SubjectAgricultural and Biological Sciences

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Journal Homepagehttps://www.sciencedirect.com/science/journal/01681605
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