Addition of small-molecule polysaccharides and polyols improves the porous microstructure and quality of freeze-dried strawberry slices enriched with Lactobacillus plantarum
- DOI
- 10.1016/j.foodchem.2026.150646
- Published
- 2026-10
- Container
- Food Chemistry
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2026.150646,
title = {Addition of small-molecule polysaccharides and polyols improves the porous microstructure and quality of freeze-dried strawberry slices enriched with Lactobacillus plantarum},
author = {Feifei Yang and Yiyang Qi and Xiyun Sun and Hongwei Xiao and Xuemei Gao and Yulong Wu and Shoujiang Chen and Honglin Zhang and Feng Zhou and Haiou Wang and Huichang Wu},
year = {2026},
journal = {Food Chemistry},
doi = {10.1016/j.foodchem.2026.150646},
url = {https://doi.org/10.1016/j.foodchem.2026.150646}
}RIS
TY - JOUR TI - Addition of small-molecule polysaccharides and polyols improves the porous microstructure and quality of freeze-dried strawberry slices enriched with Lactobacillus plantarum AU - Feifei Yang AU - Yiyang Qi AU - Xiyun Sun AU - Hongwei Xiao AU - Xuemei Gao AU - Yulong Wu AU - Shoujiang Chen AU - Honglin Zhang AU - Feng Zhou AU - Haiou Wang AU - Huichang Wu PY - 2026 JO - Food Chemistry DO - 10.1016/j.foodchem.2026.150646 UR - https://doi.org/10.1016/j.foodchem.2026.150646 ER -
APA
Yang, F., Qi, Y., Sun, X., Xiao, H., Gao, X., Wu, Y., Chen, S., Zhang, H., Zhou, F., Wang, H., & Wu, H. (2026). Addition of small-molecule polysaccharides and polyols improves the porous microstructure and quality of freeze-dried strawberry slices enriched with Lactobacillus plantarum. Food Chemistry. https://doi.org/10.1016/j.foodchem.2026.150646
Source records
- crossref · retrieved 2026-09-27T13:42:31.799Z