Work

Honey flavors formed via yeast fermentation in honey from Japanese honeybees

Year: 2025

Type: article

Source: Bioscience Biotechnology and Biochemistry

DOI: 10.1093/bbb/zbaf057

Authors: Hiroyuki Iguchi, Akihisa Watanabe

Institution: Kyoto University of Advanced Science

Language: English

Topic: Bee Products Chemical Analysis

Subfield: Insect Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W4409544050

FWCI: 2.151

Cites: 26

Cited by: 3

Related to: 10