Works by Guo, Changhui
Results: 3
Development of Saccharomyces cerevisiae Producing Higher Levels of Sulfur Dioxide and Glutathione to Improve Beer Flavor Stability.
- Published in:
- Applied Biochemistry & Biotechnology, 2012, v. 166, n. 2, p. 402, doi. 10.1007/s12010-011-9436-3
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- Article
Enhanced enzymatic xylose/cellulose fractionation from alkaline liquor-pretreated corn cob by surfactant addition and separate fermentation to bioethanol.
- Published in:
- Turkish Journal of Biology, 2014, v. 38, p. 478, doi. 10.3906/biy-1310-16
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- Publication type:
- Article
Sedimentation rate changes across the Chinese Loess Plateau from luminescence dating of Malan loess in the Sanmen Gorge.
- Published in:
- Quaternary Research, 2024, v. 122, p. 76, doi. 10.1017/qua.2024.18
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- Publication type:
- Article