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48 积分 2023-09-07 加入
Effect of cellulase, xylanase and α-amylase combinations on the rheological properties of Chinese steamed bread dough enriched in wheat bran
3个月前
已完结
Pectin-water interactions in foods – From powder to gel
5个月前
已完结
Thermo-mechanical properties of epoxy nanocomposites incorporating amino acid and acid functionalized multi-walled carbon nanotubes
7个月前
已完结
Structural Insights into the Dual-Substrate Recognition and Catalytic Mechanisms of a Bifunctional Acetyl Ester–Xyloside Hydrolase from Caldicellulosiruptor lactoaceticus
11个月前
已完结
Revalorizing Lignocellulose for the Production of Natural Pharmaceuticals and Other High Value Bioproducts
11个月前
已完结
Transcriptome Analysis of Ganoderma lingzhi Liquid Fermentation Process Using Corn Straw as Matrix
1年前
已完结
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