Sugar 1.0 to 4.0: From conventional sugar production to precision biomanufacturing of healthy sugars

Zihao Zhang, Junlin Li, Jiahao Zhang, Qibin Wu, Fei Chen, Youxiong Que

Open source

DOI: 10.1016/j.bidere.2026.100125
Published: 2026-12
Container: BioDesign Research
Publisher: Elsevier BV
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1016/j.bidere.2026.100125,
  title = {Sugar 1.0 to 4.0: From conventional sugar production to precision biomanufacturing of healthy sugars},
  author = {Zihao Zhang and Junlin Li and Jiahao Zhang and Qibin Wu and Fei Chen and Youxiong Que},
  year = {2026},
  journal = {BioDesign Research},
  doi = {10.1016/j.bidere.2026.100125},
  url = {https://doi.org/10.1016/j.bidere.2026.100125}
}

RIS

TY  - JOUR
TI  - Sugar 1.0 to 4.0: From conventional sugar production to precision biomanufacturing of healthy sugars
AU  - Zihao Zhang
AU  - Junlin Li
AU  - Jiahao Zhang
AU  - Qibin Wu
AU  - Fei Chen
AU  - Youxiong Que
PY  - 2026
JO  - BioDesign Research
DO  - 10.1016/j.bidere.2026.100125
UR  - https://doi.org/10.1016/j.bidere.2026.100125
ER  -

APA

Zhang, Z., Li, J., Zhang, J., Wu, Q., Chen, F., & Que, Y. (2026). Sugar 1.0 to 4.0: From conventional sugar production to precision biomanufacturing of healthy sugars. BioDesign Research. https://doi.org/10.1016/j.bidere.2026.100125

Source records

crossref · retrieved 2026-11-07T17:12:30.295Z