Wang, R.; Yang, B.; Jia, S.; Dai, Y.; Lin, X.; Ji, C.; Chen, Y.
The Antioxidant Capacity and Flavor Diversity of Strawberry Wine Are Improved Through Fermentation with the Indigenous Non-Saccharomyces Yeasts Hanseniaspora uvarum and Kurtzmaniella quercitrusa. Foods 2025, 14, 886.
https://doi.org/10.3390/foods14050886
AMA Style
Wang R, Yang B, Jia S, Dai Y, Lin X, Ji C, Chen Y.
The Antioxidant Capacity and Flavor Diversity of Strawberry Wine Are Improved Through Fermentation with the Indigenous Non-Saccharomyces Yeasts Hanseniaspora uvarum and Kurtzmaniella quercitrusa. Foods. 2025; 14(5):886.
https://doi.org/10.3390/foods14050886
Chicago/Turabian Style
Wang, Ruipeng, Bo Yang, Saihong Jia, Yiwei Dai, Xinping Lin, Chaofan Ji, and Yingxi Chen.
2025. "The Antioxidant Capacity and Flavor Diversity of Strawberry Wine Are Improved Through Fermentation with the Indigenous Non-Saccharomyces Yeasts Hanseniaspora uvarum and Kurtzmaniella quercitrusa" Foods 14, no. 5: 886.
https://doi.org/10.3390/foods14050886
APA Style
Wang, R., Yang, B., Jia, S., Dai, Y., Lin, X., Ji, C., & Chen, Y.
(2025). The Antioxidant Capacity and Flavor Diversity of Strawberry Wine Are Improved Through Fermentation with the Indigenous Non-Saccharomyces Yeasts Hanseniaspora uvarum and Kurtzmaniella quercitrusa. Foods, 14(5), 886.
https://doi.org/10.3390/foods14050886