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88 积分 2024-12-16 加入
Boosting Astaxanthin in E. coli via Fermentation Optimization and Enzyme Self‐Assembly
9天前
已完结
Strategic ultrasonic regulation of Saccharomyces cerevisiae fermentation for enhanced anthocyanin production and wine quality
9天前
已关闭
(±)-odoriferols A–E, five pairs of enantiomeric flavonoids and benzofurans from Dalbergia odorifera with anti-inflammatory activity
10天前
已关闭
Elucidation of the diverse molecular signatures and transformation pathways of flavor metabolites in age-stratified citri reticulatae pericarpium (ChenPi) and their enzymatic hydrolysates: A perspective from the flavor space
14天前
已关闭
A progressive screening strategy by combining UHPLCQTOF-MS and machine learning for distinguishing different varieties of Citri Reticulatae Pericarpium
14天前
已关闭
Citrus Peels in Health Foods: A Case Study of Pulp-Free Japanese-Grown Bushukan (Citrus medica var. sarcodactylis)
17天前
已完结
Improvement of the quality and flavor profiles of persimmon vinegar by bioaugmented inoculation with Lactobacillus acidophilus, Lactiplantibacillus plantarum and Wickerhamomyces anomalus
17天前
已完结
Strategic ultrasonic regulation of Saccharomyces cerevisiae fermentation for enhanced anthocyanin production and wine quality
18天前
已关闭
Genome-wide analysis of cytochrome P450 genes in Citrus clementina and characterization of a CYP gene encoding flavonoid 3′-hydroxylase
29天前
已完结
Expression and functional analysis of citrus carotene hydroxylases: unravelling the xanthophyll biosynthesis in citrus fruits
29天前
已完结
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