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Autor:
Zheng Y; Science Center for Future Foods, Jiangnan University, Wuxi 214122, Jiangsu, China.; Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, Jiangsu, China.; Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, Jiangsu, China., Xu R; Science Center for Future Foods, Jiangnan University, Wuxi 214122, Jiangsu, China.; Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, Jiangsu, China.; Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, Jiangsu, China., Wang Y; Science Center for Future Foods, Jiangnan University, Wuxi 214122, Jiangsu, China.; Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, Jiangsu, China., Fang C; School of Chemical & Material Engineering, Jiangnan University, Wuxi 214122, Jiangsu, China., DU G; Science Center for Future Foods, Jiangnan University, Wuxi 214122, Jiangsu, China.; Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, Jiangsu, China., Kang Z; Science Center for Future Foods, Jiangnan University, Wuxi 214122, Jiangsu, China.; Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, Jiangsu, China.
Publikováno v:
Sheng wu gong cheng xue bao = Chinese journal of biotechnology [Sheng Wu Gong Cheng Xue Bao] 2024 Sep 25; Vol. 40 (9), pp. 3083-3102.