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Structure-activity relationship of exopolysaccharides produced by Limosilactobacillus fermentum A51 and the mechanism contributing to the textural properties of yogurt
Research article (Food Hydrocolloids, 2023) · cited 57× · AI/ML
Structure-activity relationship of exopolysaccharides produced by Limosilactobacillus fermentum A51 and the mechanism contributing to the textural properties of yogurt
Summary
Structure-activity relationship of exopolysaccharides produced by Limosilactobacillus fermentum A51 and the mechanism contributing to the textural properties of yogurt is a scholarly article[1].
Key Facts
Structure-activity relationship of exopolysaccharides produced by Limosilactobacillus fermentum A51 and the mechanism contributing to the textural properties of yogurt's instance of is recorded as scholarly article[2].
References
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APA4ort.xyz Knowledge Graph. (2026). Structure-activity relationship of exopolysaccharides produced by Limosilactobacillus fermentum A51 and the mechanism contributing to the textural properties of yogurt. Retrieved May 24, 2026, from https://4ort.xyz/entity/structure-activity-relationship-of-exopolysaccharides-produced-by-limosilactobacillus-fermentum-a51-and-the-mechanism-co
MLA“Structure-activity relationship of exopolysaccharides produced by Limosilactobacillus fermentum A51 and the mechanism contributing to the textural properties of yogurt.” 4ort.xyz Knowledge Graph, 4ort.xyz, 24 May. 2026, https://4ort.xyz/entity/structure-activity-relationship-of-exopolysaccharides-produced-by-limosilactobacillus-fermentum-a51-and-the-mechanism-co.
BibTeX@misc{4ortxyz_structure-activity-relationship-of-exopolysaccharides-produced-by-limosilactobacillus-fermentum-a51-and-the-mechanism-co_2026, author = {{4ort.xyz Knowledge Graph}}, title = {{Structure-activity relationship of exopolysaccharides produced by Limosilactobacillus fermentum A51 and the mechanism contributing to the textural properties of yogurt}}, year = {2026}, url = {https://4ort.xyz/entity/structure-activity-relationship-of-exopolysaccharides-produced-by-limosilactobacillus-fermentum-a51-and-the-mechanism-co}, note = {Accessed: 2026-05-24}}
LLM promptAccording to 4ort.xyz Knowledge Graph (aggregator of Wikidata, Wikipedia, and authoritative open-data sources): Structure-activity relationship of exopolysaccharides produced by Limosilactobacillus fermentum A51 and the mechanism contributing to the textural properties of yogurt — https://4ort.xyz/entity/structure-activity-relationship-of-exopolysaccharides-produced-by-limosilactobacillus-fermentum-a51-and-the-mechanism-co (retrieved 2026-05-24)
