Fermentation of Chlorella vulgaris by Stropharia rugosoannulata: An approach for improved aroma and bioactivity.
- DOI
- 10.1016/j.foodchem.2026.151149
- Published
- 2026 Sep 21
- Container
- Food chemistry
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2026.151149,
title = {Fermentation of Chlorella vulgaris by Stropharia rugosoannulata: An approach for improved aroma and bioactivity.},
author = {Xiang C and Wang Z and Nair SS and Greve S and Rigling M and Giller K and Wu J and Zhang Y},
year = {2026},
journal = {Food chemistry},
doi = {10.1016/j.foodchem.2026.151149},
url = {https://doi.org/10.1016/j.foodchem.2026.151149}
}RIS
TY - JOUR TI - Fermentation of Chlorella vulgaris by Stropharia rugosoannulata: An approach for improved aroma and bioactivity. AU - Xiang C AU - Wang Z AU - Nair SS AU - Greve S AU - Rigling M AU - Giller K AU - Wu J AU - Zhang Y PY - 2026 JO - Food chemistry DO - 10.1016/j.foodchem.2026.151149 UR - https://doi.org/10.1016/j.foodchem.2026.151149 ER -
APA
C, X., Z, W., SS, N., S, G., M, R., K, G., J, W., & Y, Z. (2026). Fermentation of Chlorella vulgaris by Stropharia rugosoannulata: An approach for improved aroma and bioactivity.. Food chemistry. https://doi.org/10.1016/j.foodchem.2026.151149
Source records
- pubmed · retrieved 2026-09-26T16:55:01.977Z