How molecular, supramolecular structure and gelatinization properties of starch influence fermentation behavior of sorghum cultivars
- DOI
- 10.1016/j.fochx.2026.104413
- Published
- 2026-10
- Container
- Food Chemistry: X
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.fochx.2026.104413,
title = {How molecular, supramolecular structure and gelatinization properties of starch influence fermentation behavior of sorghum cultivars},
author = {Yuanlong Chi and Zongchen Li and Ying Han and Pan Zhen and Qian Gao and Yunhao Lu and Yan Zeng and Junlan Mei and Zhenyu Liu and Zhenghong Xu},
year = {2026},
journal = {Food Chemistry: X},
doi = {10.1016/j.fochx.2026.104413},
url = {https://doi.org/10.1016/j.fochx.2026.104413}
}RIS
TY - JOUR TI - How molecular, supramolecular structure and gelatinization properties of starch influence fermentation behavior of sorghum cultivars AU - Yuanlong Chi AU - Zongchen Li AU - Ying Han AU - Pan Zhen AU - Qian Gao AU - Yunhao Lu AU - Yan Zeng AU - Junlan Mei AU - Zhenyu Liu AU - Zhenghong Xu PY - 2026 JO - Food Chemistry: X DO - 10.1016/j.fochx.2026.104413 UR - https://doi.org/10.1016/j.fochx.2026.104413 ER -
APA
Chi, Y., Li, Z., Han, Y., Zhen, P., Gao, Q., Lu, Y., Zeng, Y., Mei, J., Liu, Z., & Xu, Z. (2026). How molecular, supramolecular structure and gelatinization properties of starch influence fermentation behavior of sorghum cultivars. Food Chemistry: X. https://doi.org/10.1016/j.fochx.2026.104413
Source records
- crossref · retrieved 2026-09-25T19:09:23.044Z