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38 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
2小时前
待确认
Pectin-water interactions in foods – From powder to gel
2个月前
已完结
Thermo-mechanical properties of epoxy nanocomposites incorporating amino acid and acid functionalized multi-walled carbon nanotubes
4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
8个月前
已完结
Revalorizing Lignocellulose for the Production of Natural Pharmaceuticals and Other High Value Bioproducts
8个月前
已完结
Transcriptome Analysis of Ganoderma lingzhi Liquid Fermentation Process Using Corn Straw as Matrix
10个月前
已完结
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