Enhanced Fermentation Process for Production of High Docosahexaenoic Acid Content by Schizochytrium sp. GCD2032.
- Published in:
- Fermentation (Basel), 2024, v. 10, n. 9, p. 460, doi. 10.3390/fermentation10090460
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- Publication type:
- Article
Works by PENGBAO SHI
Results: 6
1
2
The effect of defoliation on the 3-isobutyl-2-methoxypyrazine biosynthesis in wine grapes.
- Published in:
- Horticultural Science, 2022, v. 49, n. 2, p. 117, doi. 10.17221/70/2020-HORTSCI
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- Publication type:
- Article
3
Effects of methyl jasmonate on the monoterpenes of Muscat Hamburg grapes and wine.
- Published in:
- Journal of the Science of Food & Agriculture, 2021, v. 101, n. 9, p. 3665, doi. 10.1002/jsfa.10996
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- Publication type:
- Article
4
Berry anthocyanin content of Cabernet Sauvignon ( Vitis vinifera L.) cultivated under rain-shelter systems with different coloured plastic films.
- Published in:
- Journal of Horticultural Science & Biotechnology, 2018, v. 93, n. 1, p. 8, doi. 10.1080/14620316.2017.1343102
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- Publication type:
- Article
5
Harvesting at the Right Time: Maturity and its Effects on the Aromatic Characteristics of Cabernet Sauvignon Wine.
- Published in:
- Molecules, 2019, v. 24, n. 15, p. 2777, doi. 10.3390/molecules24152777
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- Publication type:
- Article
6
Iron Supply Affects Anthocyanin Content and Related Gene Expression in Berries of Vitis vinifera cv. Cabernet Sauvignon.
- Published in:
- Molecules, 2017, v. 22, n. 2, p. 283, doi. 10.3390/molecules22020283
- By:
- Publication type:
- Article