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Robin
Lv1
39 积分
2020-12-07 加入
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Characterization of key aroma-active compounds in blue honeysuckle (Lonicera caerulea L.) berries by sensory-directed analysis
1天前
已完结
Insights into the Structure–Function Relationship of GH70 GtfB α-Glucanotransferases from the Crystal Structure and Molecular Dynamic Simulation of a Newly Characterized Limosilactobacillus reuteri N1 GtfB Enzyme
4天前
已完结
Resistant starch formation mechanism of amylosucrase-modified starches with crystalline structure enhanced by hydrothermal treatment
13天前
已完结
N1019D Mutant of Limosilactobacillus reuteri 121 4,6-α-Glucanotransferase GtfB Significantly Improved Catalytic Activity
20天前
已完结
Efficient biotransformation of naringenin to naringenin α-glucoside, a novel α-glucosidase inhibitor, by amylosucrase from Deinococcus wulumuquiensis
26天前
已完结
Production and characterization of recrystallized linear α-glucans at different temperatures for controllable thermostability and digestibility
30天前
已完结
Resistant starch formation mechanism of amylosucrase-modified starches with crystalline structure enhanced by hydrothermal treatment
1个月前
已完结
Branch chain elongation by amylosucrase: Production of waxy corn starch with a slow digestion property
1个月前
已完结
Enzymatic modification of potato starch by amylosucrase according to reaction temperature: Effect of branch-chain length on structural, physicochemical, and digestive properties
1个月前
已完结
Impact of aroma-enhancing microorganisms on aroma attributes of industrial Douchi: An integrated analysis using E-nose, GC-IMS, GC–MS, and descriptive sensory evaluation
1个月前
已完结
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