Structural characterization and modification of a novel fucosylated heparan sulfate from the pleopods of whelk Volutharpa ampullacea perryi
- DOI
- 10.1016/j.foodchem.2026.151788
- Published
- 2026-12
- Container
- Food Chemistry
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2026.151788,
title = {Structural characterization and modification of a novel fucosylated heparan sulfate from the pleopods of whelk Volutharpa ampullacea perryi},
author = {Yong Qin and Xu Wang and Junchen Zhang and Yiling Chen and Haixin Yi and Xiaoyu Cui and Ruiqing Cheng and Naihan Han and Xiangyu Xu and Wenshuang Wang and Fuchuan Li},
year = {2026},
journal = {Food Chemistry},
doi = {10.1016/j.foodchem.2026.151788},
url = {https://doi.org/10.1016/j.foodchem.2026.151788}
}RIS
TY - JOUR TI - Structural characterization and modification of a novel fucosylated heparan sulfate from the pleopods of whelk Volutharpa ampullacea perryi AU - Yong Qin AU - Xu Wang AU - Junchen Zhang AU - Yiling Chen AU - Haixin Yi AU - Xiaoyu Cui AU - Ruiqing Cheng AU - Naihan Han AU - Xiangyu Xu AU - Wenshuang Wang AU - Fuchuan Li PY - 2026 JO - Food Chemistry DO - 10.1016/j.foodchem.2026.151788 UR - https://doi.org/10.1016/j.foodchem.2026.151788 ER -
APA
Qin, Y., Wang, X., Zhang, J., Chen, Y., Yi, H., Cui, X., Cheng, R., Han, N., Xu, X., Wang, W., & Li, F. (2026). Structural characterization and modification of a novel fucosylated heparan sulfate from the pleopods of whelk Volutharpa ampullacea perryi. Food Chemistry. https://doi.org/10.1016/j.foodchem.2026.151788
Source records
- crossref · retrieved 2026-11-07T01:41:31.489Z