van Wyk, N.; Binder, J.; Ludszuweit, M.; Köhler, S.; Brezina, S.; Semmler, H.; Pretorius, I.S.; Rauhut, D.; Senz, M.; von Wallbrunn, C.
The Influence of Pichia kluyveri Addition on the Aroma Profile of a Kombucha Tea Fermentation. Foods 2023, 12, 1938.
https://doi.org/10.3390/foods12101938
AMA Style
van Wyk N, Binder J, Ludszuweit M, Köhler S, Brezina S, Semmler H, Pretorius IS, Rauhut D, Senz M, von Wallbrunn C.
The Influence of Pichia kluyveri Addition on the Aroma Profile of a Kombucha Tea Fermentation. Foods. 2023; 12(10):1938.
https://doi.org/10.3390/foods12101938
Chicago/Turabian Style
van Wyk, Niël, Julia Binder, Marie Ludszuweit, Sarah Köhler, Silvia Brezina, Heike Semmler, Isak S. Pretorius, Doris Rauhut, Martin Senz, and Christian von Wallbrunn.
2023. "The Influence of Pichia kluyveri Addition on the Aroma Profile of a Kombucha Tea Fermentation" Foods 12, no. 10: 1938.
https://doi.org/10.3390/foods12101938
APA Style
van Wyk, N., Binder, J., Ludszuweit, M., Köhler, S., Brezina, S., Semmler, H., Pretorius, I. S., Rauhut, D., Senz, M., & von Wallbrunn, C.
(2023). The Influence of Pichia kluyveri Addition on the Aroma Profile of a Kombucha Tea Fermentation. Foods, 12(10), 1938.
https://doi.org/10.3390/foods12101938
