Work

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

Year: 2026

Type: article

Source: Food Bioscience

DOI: 10.1016/j.fbio.2026.108861

Authors: Maierhaba Maimaitiabula, Junqi Chao, Mingshou Lü, Lin Xi, Lei Gao, Yufu Zhao, Hongchen Fan, Kai Zhao

Institutions: Harbin University of Commerce, Hulunbuir Vocational Technical College

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

Funder: Department of Education, Heilongjiang Province

Award: G4173049725

OpenAlex ID: W7152123367

FWCI:

Cites: 54

Cited by:

Related to: 9