Food-Grade Polysaccharides From Sugar Kelp (Saccharina latissima): Green Biorefinery Strategies and Emerging Applications in Food Systems.

Zhang Y, Liu S, Qiao M

DOI: 10.1111/1541-4337.70489
Published: 2026 May
Container: Comprehensive reviews in food science and food safety
Publisher: Not recorded
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1111/1541-4337.70489,
  title = {Food-Grade Polysaccharides From Sugar Kelp (Saccharina latissima): Green Biorefinery Strategies and Emerging Applications in Food Systems.},
  author = {Zhang Y and Liu S and Qiao M},
  year = {2026},
  journal = {Comprehensive reviews in food science and food safety},
  doi = {10.1111/1541-4337.70489},
  url = {https://doi.org/10.1111/1541-4337.70489}
}

RIS

TY  - JOUR
TI  - Food-Grade Polysaccharides From Sugar Kelp (Saccharina latissima): Green Biorefinery Strategies and Emerging Applications in Food Systems.
AU  - Zhang Y
AU  - Liu S
AU  - Qiao M
PY  - 2026
JO  - Comprehensive reviews in food science and food safety
DO  - 10.1111/1541-4337.70489
UR  - https://doi.org/10.1111/1541-4337.70489
ER  -

APA

Y, Z., S, L., & M, Q. (2026). Food-Grade Polysaccharides From Sugar Kelp (Saccharina latissima): Green Biorefinery Strategies and Emerging Applications in Food Systems.. Comprehensive reviews in food science and food safety. https://doi.org/10.1111/1541-4337.70489

Source records

pubmed · retrieved 2026-09-27T06:58:35.312Z