LH, D., XN, G., XH, S., & KX, Z. (2026). Enhancing bread storage stability with chitosan oligosaccharides of different molecular weights: Inhibiting spoilage microorganisms and retarding starch retrogradation. Carbohydrate polymers, 390, 125754. https://doi.org/10.1016/j.carbpol.2026.125754
Παραπομπή σε μορφή Chicago (17η εκδ.)LH, Du, Guo XN, Sun XH, και Zhu KX. "Enhancing Bread Storage Stability with Chitosan Oligosaccharides of Different Molecular Weights: Inhibiting Spoilage Microorganisms and Retarding Starch Retrogradation." Carbohydrate Polymers 390 (2026): 125754. https://doi.org/10.1016/j.carbpol.2026.125754.
Παραπομπή σε μορφή MLA (9th εκδ.)LH, Du, et al. "Enhancing Bread Storage Stability with Chitosan Oligosaccharides of Different Molecular Weights: Inhibiting Spoilage Microorganisms and Retarding Starch Retrogradation." Carbohydrate Polymers, vol. 390, 2026, p. 125754, https://doi.org/10.1016/j.carbpol.2026.125754.