Elucidating the role of in-situ-produced dextran by lactic acid bacteria in enhancing texture and delaying aging of fermented pea cake

Food Bioscience 2026 Open access

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Authors: Xinyi Wu, Ziyi Guo, Jingjing Zhan, Zijun Yang, Jike Shuai, Yan Bo Xu

DOI: 10.1016/j.fbio.2026.108642

Cited by: 0

References: 51

Fields of Study & Subjects

Polysaccharides Composition and Applications Food composition and properties Probiotics and Fermented Foods

References 51