Solid-state fermentation with selected filamentous fungi remodels the chemical composition and volatile profile of kombu (Saccharina japonica)

Chenhan Geng, Shao Quan Liu, Yuyun Lu

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DOI: 10.1016/j.fochx.2026.104684
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.2026.104684,
  title = {Solid-state fermentation with selected filamentous fungi remodels the chemical composition and volatile profile of kombu (Saccharina japonica)},
  author = {Chenhan Geng and Shao Quan Liu and Yuyun Lu},
  year = {2026},
  journal = {Food Chemistry: X},
  doi = {10.1016/j.fochx.2026.104684},
  url = {https://doi.org/10.1016/j.fochx.2026.104684}
}

RIS

TY  - JOUR
TI  - Solid-state fermentation with selected filamentous fungi remodels the chemical composition and volatile profile of kombu (Saccharina japonica)
AU  - Chenhan Geng
AU  - Shao Quan Liu
AU  - Yuyun Lu
PY  - 2026
JO  - Food Chemistry: X
DO  - 10.1016/j.fochx.2026.104684
UR  - https://doi.org/10.1016/j.fochx.2026.104684
ER  -

APA

Geng, C., Liu, S. Q., & Lu, Y. (2026). Solid-state fermentation with selected filamentous fungi remodels the chemical composition and volatile profile of kombu (Saccharina japonica). Food Chemistry: X. https://doi.org/10.1016/j.fochx.2026.104684

Source records

crossref · retrieved 2026-11-07T21:27:12.569Z