Polysaccharides from the edible mushroom genus Sparassis: A review of extraction, structural characteristics, biological activities, and applications
- DOI
- 10.1016/j.foodchem.2026.151203
- Published
- 2026-11
- Container
- Food Chemistry
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2026.151203,
title = {Polysaccharides from the edible mushroom genus Sparassis: A review of extraction, structural characteristics, biological activities, and applications},
author = {Mengru Zhang and Caijiao Li and Xinrui Xu and Huijie Zhang and Yan Gong and Meng Wang},
year = {2026},
journal = {Food Chemistry},
doi = {10.1016/j.foodchem.2026.151203},
url = {https://doi.org/10.1016/j.foodchem.2026.151203}
}RIS
TY - JOUR TI - Polysaccharides from the edible mushroom genus Sparassis: A review of extraction, structural characteristics, biological activities, and applications AU - Mengru Zhang AU - Caijiao Li AU - Xinrui Xu AU - Huijie Zhang AU - Yan Gong AU - Meng Wang PY - 2026 JO - Food Chemistry DO - 10.1016/j.foodchem.2026.151203 UR - https://doi.org/10.1016/j.foodchem.2026.151203 ER -
APA
Zhang, M., Li, C., Xu, X., Zhang, H., Gong, Y., & Wang, M. (2026). Polysaccharides from the edible mushroom genus Sparassis: A review of extraction, structural characteristics, biological activities, and applications. Food Chemistry. https://doi.org/10.1016/j.foodchem.2026.151203
Source records
- crossref · retrieved 2026-09-27T01:40:24.725Z