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State Key Laboratory of Food Science and Technology, Jiangnan University | 論文
- Production of 4-hydroxyphenyllactic acid by Lactobacillus sp. SK007 fermentation(MICROBIAL PHYSIOLOGY AND BIOTECHNOLOGY)
- Production of 4-hydroxyphenyllactic acid by Lactobacillus sp. SK007 fermentation
- Aqueous Enzymatic Extraction of Oil and Protein Hydrolysates from Peanut
- Removal of NO by Microwave Discharge with the Addition of CH_4
- Conversion of NO to N_2 in Continuous Microwave Discharge
- Formation and Properties of Ni-Based Amorphous Metallic Coating Produced by HVAF Thermal Spraying
- FM-P25 Combined dissolved oxygen and pH control strategy to improve the fermentative production of L-isoleucine by Brevibacterium lactofermentum(Section VIII Fermentation and Microbial Technology)
- Aqueous Enzymatic Extraction of Oil and Protein Hydrolysates from Peanut
- A method for evaluating Hunter whiteness of mixed powders
- DFA III production from inulin with inulin fructotransferase in ultrafiltration membrane bioreactor(ENZYMOLOGY, PROTEIN ENGINEERING, AND ENZYME TECHNOLOGY)
- Characterization of D-Lactate Dehydrogenase Producing D-3-Phenyllactic Acid from Pediococcus pentosaceus