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Strengthening the microbial community and flavor structure of jiupei by simulating strong‐aroma baijiu fermentation with Bacillus velezensis DQA21.
- Published in:
- Journal of the Science of Food & Agriculture, 2024, v. 104, n. 9, p. 5338, doi. 10.1002/jsfa.13373
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- Article
Interaction and Binding Kinetics of Different Substituted Pyrazines with HSA: Based on Multispectral, Physiological Activity, and Molecular Dynamics Simulations.
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- Journal of Food Biochemistry, 2024, v. 2024, p. 1, doi. 10.1155/2024/4373558
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- Article
Insights into the Dynamic Succession of Microbial Community and Related Factors of Vanillin Content Change Based by High-Throughput Sequencing and Daqu Quality Drivers.
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- Foods, 2023, v. 12, n. 23, p. 4312, doi. 10.3390/foods12234312
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- Article
Occurrence, Diversity, and Character of Bacillaceae in the Solid Fermentation Process of Strong Aromatic Liquors.
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- Frontiers in Microbiology, 2022, v. 13, p. 1, doi. 10.3389/fmicb.2021.811788
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- Article
A New Type of 5G-Oriented Integrated BDS/SON High-Precision Positioning.
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- Remote Sensing, 2021, v. 13, n. 21, p. 4261, doi. 10.3390/rs13214261
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- Article
An acid-tolerance response system protecting exponentially growing Escherichia coli.
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- Nature Communications, 2020, v. 11, n. 1, p. 1, doi. 10.1038/s41467-020-15350-5
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- Article
Biosynthetic pathway for acrylic acid from glycerol in recombinant Escherichia coli.
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- Applied Microbiology & Biotechnology, 2016, v. 100, n. 11, p. 4901, doi. 10.1007/s00253-015-7272-z
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- Article