1Effects of Patulin Stress on the Physiology, Fermentation Performance, and Aroma Profile of Saccharomyces cerevisiae During Fermentation

作者： Chao Yang; Lingxuan Huang; Kuo Huang; Stephen Y.K. Seah; Bangzhu Peng; SCIE（2025版）

机构： College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China; Department of Molecular and Cellular Biology, University of Guelph, Guelph, Ontario, Canada; Zhengzhou Tobacco Research Institute of China National Tobacco Corporation, Zhengzhou, China; Shenzhen Institute of Nutrition and Health, Huazhong Agricultural University, Wuhan, China; Shenzhen Branch, Guangdong Laboratory for Lingnan Modern Agriculture, Genome Analysis Laboratory of the Ministry of Agriculture, Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen, China;

来源：Journal of Food Science

关键词： （0-1-5）aroma components fermentation characteristics patulin physiological Saccharomyces cerevisiae

年份：2025