Liu, H.; Yan, Q.; Han, S.; Wang, X.; Li, Y.; Jiang, Z.
Fermentation by Wickerhamomyces anomalus Improved Production Yield of Fructooligosaccharides Through Transglycosidation of β-Fructofuranosidase. Foods 2026, 15, 592.
https://doi.org/10.3390/foods15030592
AMA Style
Liu H, Yan Q, Han S, Wang X, Li Y, Jiang Z.
Fermentation by Wickerhamomyces anomalus Improved Production Yield of Fructooligosaccharides Through Transglycosidation of β-Fructofuranosidase. Foods. 2026; 15(3):592.
https://doi.org/10.3390/foods15030592
Chicago/Turabian Style
Liu, Hong, Qiaojuan Yan, Susu Han, Xiaoxiao Wang, Yanxiao Li, and Zhengqiang Jiang.
2026. "Fermentation by Wickerhamomyces anomalus Improved Production Yield of Fructooligosaccharides Through Transglycosidation of β-Fructofuranosidase" Foods 15, no. 3: 592.
https://doi.org/10.3390/foods15030592
APA Style
Liu, H., Yan, Q., Han, S., Wang, X., Li, Y., & Jiang, Z.
(2026). Fermentation by Wickerhamomyces anomalus Improved Production Yield of Fructooligosaccharides Through Transglycosidation of β-Fructofuranosidase. Foods, 15(3), 592.
https://doi.org/10.3390/foods15030592