Multi‐strain solid‐state fermentation combined with enzymatic hydrolysis modulates the nutritional value, flavor profile, and antioxidant capacity of walnut meal
- DOI
- 10.1002/jsfa.71059
- Published
- 2026-09-20
- Container
- Journal of the Science of Food and Agriculture
- Publisher
- Wiley
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1002/jsfa.71059,
title = {Multi‐strain solid‐state fermentation combined with enzymatic hydrolysis modulates the nutritional value, flavor profile, and antioxidant capacity of walnut meal},
author = {Mengyu Yang and Jie Zhou and Thanh Ninh Le and Haiying Cai and Jing Wang and Fengqin Feng and Minjie Zhao},
year = {2026},
journal = {Journal of the Science of Food and Agriculture},
doi = {10.1002/jsfa.71059},
url = {https://doi.org/10.1002/jsfa.71059}
}RIS
TY - JOUR TI - Multi‐strain solid‐state fermentation combined with enzymatic hydrolysis modulates the nutritional value, flavor profile, and antioxidant capacity of walnut meal AU - Mengyu Yang AU - Jie Zhou AU - Thanh Ninh Le AU - Haiying Cai AU - Jing Wang AU - Fengqin Feng AU - Minjie Zhao PY - 2026 JO - Journal of the Science of Food and Agriculture DO - 10.1002/jsfa.71059 UR - https://doi.org/10.1002/jsfa.71059 ER -
APA
Yang, M., Zhou, J., Le, T. N., Cai, H., Wang, J., Feng, F., & Zhao, M. (2026). Multi‐strain solid‐state fermentation combined with enzymatic hydrolysis modulates the nutritional value, flavor profile, and antioxidant capacity of walnut meal. Journal of the Science of Food and Agriculture. https://doi.org/10.1002/jsfa.71059
Source records
- crossref · retrieved 2026-09-24T23:21:54.478Z