Polysaccharides from Glycyrrhiza: a review on extraction, structural features, bioactivities, structure-activity relationships and emerging applications in food industries.
- DOI
- 10.1016/j.foodchem.2026.150924
- Published
- 2026 Aug 29
- Container
- Food chemistry
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2026.150924,
title = {Polysaccharides from Glycyrrhiza: a review on extraction, structural features, bioactivities, structure-activity relationships and emerging applications in food industries.},
author = {Maity P and Sen IK},
year = {2026},
journal = {Food chemistry},
doi = {10.1016/j.foodchem.2026.150924},
url = {https://doi.org/10.1016/j.foodchem.2026.150924}
}RIS
TY - JOUR TI - Polysaccharides from Glycyrrhiza: a review on extraction, structural features, bioactivities, structure-activity relationships and emerging applications in food industries. AU - Maity P AU - Sen IK PY - 2026 JO - Food chemistry DO - 10.1016/j.foodchem.2026.150924 UR - https://doi.org/10.1016/j.foodchem.2026.150924 ER -
APA
P, M., & IK, S. (2026). Polysaccharides from Glycyrrhiza: a review on extraction, structural features, bioactivities, structure-activity relationships and emerging applications in food industries.. Food chemistry. https://doi.org/10.1016/j.foodchem.2026.150924
Source records
- pubmed · retrieved 2026-09-26T07:51:04.305Z