NR, H., N, L., JA, B., EJ, Y., YE, C., S, S., . . . KH, K. (2026). Metabolomic differentiation of industrial baker's yeasts reveals yeast product formulation-associated metabolic and flavor signatures during dough fermentation and bread baking. International journal of food microbiology, 459, 111900. https://doi.org/10.1016/j.ijfoodmicro.2026.111900
Παραπομπή σε μορφή Chicago (17η εκδ.)NR, Han, Lim N, Byun JA, Yun EJ, Cheong YE, Song S, Shim S, και Kim KH. "Metabolomic Differentiation of Industrial Baker's Yeasts Reveals Yeast Product Formulation-associated Metabolic and Flavor Signatures During Dough Fermentation and Bread Baking." International Journal of Food Microbiology 459 (2026): 111900. https://doi.org/10.1016/j.ijfoodmicro.2026.111900.
Παραπομπή σε μορφή MLA (9th εκδ.)NR, Han, et al. "Metabolomic Differentiation of Industrial Baker's Yeasts Reveals Yeast Product Formulation-associated Metabolic and Flavor Signatures During Dough Fermentation and Bread Baking." International Journal of Food Microbiology, vol. 459, 2026, p. 111900, https://doi.org/10.1016/j.ijfoodmicro.2026.111900.