Mixed-fermentation effects of co-fermentation with

Yajie Hua, Lechi Ling, Xue Xia, Yueling Zhao, Yongxian Chen, Ling Lin, Wei Xu

Abstract read

In one paragraph

Article in Food chemistry: X, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

0numbers the graph read from it

0cells of the map it votes in

0citing papers in PubMed

–field-weighted citation impact

1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

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 registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

0 citing papers in PubMed.

No citing paper in PubMed yet.

4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

7 authors.

Yajie HuaCollege of Horticulture, Tea Resources Utilization and Quality Testing Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu 611130, China.

Lechi LingCollege of Horticulture, Tea Resources Utilization and Quality Testing Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu 611130, China.

Xue XiaCollege of Horticulture, Tea Resources Utilization and Quality Testing Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu 611130, China.

Yueling ZhaoCollege of Horticulture, Tea Resources Utilization and Quality Testing Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu 611130, China.

Yongxian ChenCollege of Horticulture, Tea Resources Utilization and Quality Testing Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu 611130, China.

Ling LinCollege of Horticulture, Tea Resources Utilization and Quality Testing Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu 611130, China.

Wei XuCollege of Horticulture, Tea Resources Utilization and Quality Testing Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu 611130, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Ziyan tea wine is an anthocyanin-rich fermented beverage with distinctive colour and flavor. In this study, we compared single and mixed yeast fermentation. Co-fermentation with

Indexed as

Co-fermentationSensory qualityVolatile compoundsZiyan tea wine

Identifiers

PMID42713024

DOI10.1016/j.fochx.2026.104382

PMCPMC13551926

What OpenQuestion holds

Textmetadata

Read underepoch 390

Registered trials

None linked

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.