Fermentation as a Functionalization Tool: Unlocking Agro‐Food Residue Carbohydrates for Future Food Matrices

Songyu Wang, Kefan Ouyang, Qiang Zhao

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DOI: 10.1111/1750-3841.71471
Published: 2026-09
Container: Journal of Food Science
Publisher: Wiley
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1111/1750-3841.71471,
  title = {Fermentation as a Functionalization Tool: Unlocking Agro‐Food Residue Carbohydrates for Future Food Matrices},
  author = {Songyu Wang and Kefan Ouyang and Qiang Zhao},
  year = {2026},
  journal = {Journal of Food Science},
  doi = {10.1111/1750-3841.71471},
  url = {https://doi.org/10.1111/1750-3841.71471}
}

RIS

TY  - JOUR
TI  - Fermentation as a Functionalization Tool: Unlocking Agro‐Food Residue Carbohydrates for Future Food Matrices
AU  - Songyu Wang
AU  - Kefan Ouyang
AU  - Qiang Zhao
PY  - 2026
JO  - Journal of Food Science
DO  - 10.1111/1750-3841.71471
UR  - https://doi.org/10.1111/1750-3841.71471
ER  -

APA

Wang, S., Ouyang, K., & Zhao, Q. (2026). Fermentation as a Functionalization Tool: Unlocking Agro‐Food Residue Carbohydrates for Future Food Matrices. Journal of Food Science. https://doi.org/10.1111/1750-3841.71471

Source records

crossref · retrieved 2026-09-24T21:49:19.777Z