ArticleFoods (Basel, Switzerland)2025
Biodiversity and Winemaking Characteristics of Yeasts Isolated from
Ling Zhu, Zhangxing Li, Yupeng Liang, Xiu Gao, Qingfang Xu, Weiliang Liu, Lifang Zhang, Jian Cai
Abstract read
In one paragraphArticle in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
2 · The registryThe trial behind it
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3 · Its place in the literatureWho cites it
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4 · The recordCorrections and comments
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5 · Who and what moneyAuthors and funding
8 authors.
Ling ZhuYunnan Engineering Research Center of Fruit Wine, Qujing Normal University, Qujing 655011, China.ORCID 0009-0006-5818-5329 Zhangxing LiFaculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China.
Yupeng LiangNational Key Laboratory for Conservation and Utilization of Bio-Resources in Yunnan, Key Laboratory of Microbial Diversity in Southwest China, Ministry of Education, Yunnan Institute of Microbiology, School of Life Sciences, Yunnan University, Kunming 650091, China.
Xiu GaoYunnan Engineering Research Center of Fruit Wine, Qujing Normal University, Qujing 655011, China.
Qingfang XuYunnan Engineering Research Center of Fruit Wine, Qujing Normal University, Qujing 655011, China.
Weiliang LiuYunnan Engineering Research Center of Fruit Wine, Qujing Normal University, Qujing 655011, China.
Lifang ZhangYunnan Engineering Research Center of Fruit Wine, Qujing Normal University, Qujing 655011, China.
Jian CaiYunnan Engineering Research Center of Fruit Wine, Qujing Normal University, Qujing 655011, China.ORCID 0000-0002-0485-5706 Funding
Special Basic Cooperative Research Innovation Programs of Qujing Science and Technology Bureau & Qujing Normal University KJLH2022YB07Special Basic Cooperative Research Innovation Programs of Qujing Science and Technology Bureau & Qujing Normal University KJLH2023ZD06Special Basic Cooperative Research Programs of Yunnan Provincial Undergraduate Universities' Association 202301BA070001-081Special Basic Cooperative Research Programs of Yunnan Provincial Undergraduate Universities' Association 202401BA070001-134Yunnan Fundamental Research Projects 202301AU070012
6 · The paper itselfAbstract
The community of epibiotic yeasts significantly influences the quality of
Indexed as
aroma compoundsDocynia delavayi (Franch.) Schneid.fruit wine fermentationnon-Saccharomyces yeastsyeast biodiversity
Identifiers
PMID40001997
PMCPMC11854437
What OpenQuestion holds
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LicenceCC BY
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