Dough pre-fermentation combined with refrigeration for selenium-enriched steamed bread: A balanced strategy to coordinate selenium biotransformation and quality
- DOI
- 10.1016/j.fochx.2026.104661
- Published
- 2026-12
- Container
- Food Chemistry: X
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.fochx.2026.104661,
title = {Dough pre-fermentation combined with refrigeration for selenium-enriched steamed bread: A balanced strategy to coordinate selenium biotransformation and quality},
author = {Kun Zhuang and Wenping Ding and Lan Yao and Xiong Chen and Jun Dai},
year = {2026},
journal = {Food Chemistry: X},
doi = {10.1016/j.fochx.2026.104661},
url = {https://doi.org/10.1016/j.fochx.2026.104661}
}RIS
TY - JOUR TI - Dough pre-fermentation combined with refrigeration for selenium-enriched steamed bread: A balanced strategy to coordinate selenium biotransformation and quality AU - Kun Zhuang AU - Wenping Ding AU - Lan Yao AU - Xiong Chen AU - Jun Dai PY - 2026 JO - Food Chemistry: X DO - 10.1016/j.fochx.2026.104661 UR - https://doi.org/10.1016/j.fochx.2026.104661 ER -
APA
Zhuang, K., Ding, W., Yao, L., Chen, X., & Dai, J. (2026). Dough pre-fermentation combined with refrigeration for selenium-enriched steamed bread: A balanced strategy to coordinate selenium biotransformation and quality. Food Chemistry: X. https://doi.org/10.1016/j.fochx.2026.104661
Source records
- crossref · retrieved 2026-11-09T19:52:54.982Z