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武元彤
Lv5
1050 积分
2022-02-28 加入
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An enhanced activity and thermostability of chimeric Bst DNA polymerase for isothermal amplification applications
6天前
已完结
Two Debaryomyces hansenii strains as starter cultures for improving the nutritional and sensory quality of dry-cured pork belly
20天前
已完结
Investigation into the potential mechanism of Bacillus amyloliquefaciens in the fermentation of broad bean paste by metabolomics and transcriptomics
20天前
已完结
Improvement mechanism of volatile flavor in fermented tilapia surimi by cooperative fermentation of Pediococcus acidilactici and Latilactobacillus sakei: Quantization of microbial contribution through influence of genus
26天前
已完结
Integrated metatranscriptomics and metabolomics revealed the metabolic pathways of biogenic amines during Laotan Suancai fermentation
26天前
已完结
Staphylococcus inoculation enhances the sensorial attributes of Chinese bacon by coordinating the composition of flavor compounds through amino acid metabolism
27天前
已完结
Effects of four food hydrocolloids on colitis and their regulatory effect on gut microbiota
1个月前
已完结
Traveling with purpose: cell-to-cell transport of plant mRNAs
1个月前
已完结
IbNF-YA1 is a key factor in the storage root development of sweet potato
1个月前
已完结
A comprehensive multi-omics analysis, integrating proteomics and metabolomics, was employed to elucidate tea-induced stewed beef quality change mechanisms
1个月前
已完结
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