Upcycling citrus peel residue into multifunctional nanofiber colloids via sustainable ball milling
- DOI
- 10.1016/j.foodres.2026.120881
- Published
- 2026-12
- Container
- Food Research International
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodres.2026.120881,
title = {Upcycling citrus peel residue into multifunctional nanofiber colloids via sustainable ball milling},
author = {Mengtao Hu and Yue Huang and Ting Shi and Xin Feng and Yuhao Zhang and Hongjie Dai},
year = {2026},
journal = {Food Research International},
doi = {10.1016/j.foodres.2026.120881},
url = {https://doi.org/10.1016/j.foodres.2026.120881}
}RIS
TY - JOUR TI - Upcycling citrus peel residue into multifunctional nanofiber colloids via sustainable ball milling AU - Mengtao Hu AU - Yue Huang AU - Ting Shi AU - Xin Feng AU - Yuhao Zhang AU - Hongjie Dai PY - 2026 JO - Food Research International DO - 10.1016/j.foodres.2026.120881 UR - https://doi.org/10.1016/j.foodres.2026.120881 ER -
APA
Hu, M., Huang, Y., Shi, T., Feng, X., Zhang, Y., & Dai, H. (2026). Upcycling citrus peel residue into multifunctional nanofiber colloids via sustainable ball milling. Food Research International. https://doi.org/10.1016/j.foodres.2026.120881
Source records
- crossref · retrieved 2026-11-10T18:00:10.723Z