Zobrazeno 1 - 10
of 123
pro vyhledávání: '"Lin, Liangcai"'
Publikováno v:
Shipin Kexue, Vol 45, Iss 20, Pp 161-168 (2024)
In order to improve the thermal stability of cutinase AFLACUT-2, the mutants were predicted and screened based on the change of free energy (ΔΔG) for protein folding, and the enzymatic properties of the selected mutant were characterized. The resul
Externí odkaz:
https://doaj.org/article/8fb88620647a43a58e87acf738a8685c
Autor:
Zhang, Boqin, Yu, Chenxi, Wang, Mengbo, Zhao, Xueping, Lin, Liangcai, Yan, Guoliang, Zhang, Cuiying
Publikováno v:
In LWT 1 November 2024 211
Publikováno v:
In Knowledge-Based Systems 5 September 2024 299
Publikováno v:
In Trends in Biotechnology August 2024 42(8):946-948
Autor:
Shi, Gailing, Fang, Chao, Xing, Shuang, Guo, Ying, Li, Xin, Han, Xiao, Lin, Liangcai, Zhang, Cuiying
Publikováno v:
In Food Research International July 2024 187
Publikováno v:
Shipin Kexue, Vol 44, Iss 21, Pp 351-367 (2023)
The cellar is the fermentation equipment and the main habitat of functional microorganisms for traditional Nongxiangxing Baijiu, and the quality of cellar mud largely determines the quality of Baijiu. Long-term practice and a large number of studies
Externí odkaz:
https://doaj.org/article/adee3962ab3c451db38bb6d360657513
Autor:
Li, Xin, Zhang, Busheng, Li, Wenxuan, Zhao, Yawen, Lyu, Xiaotong, You, Xiaolong, Lin, Liangcai, Zhang, Cuiying
Publikováno v:
In Food Chemistry 30 May 2024 441
Autor:
Zhang, Busheng, Lin, Liangcai, Zheng, Canjie, Liu, Xuan, Cui, Wanjing, Li, Xin, Lyu, Xiaotong, Zhang, Cuiying
Publikováno v:
In Food Chemistry 16 April 2024 438
Autor:
Li, Haojia, Xin, Qing, Hong, Liping, Hu, Yuqi, Lin, Liangcai, Guo, Mingkai, Jiang, Huixin, He, Chengcheng, Wang, Shanping, Li, Mingsong
Publikováno v:
In Digestive and Liver Disease January 2024 56(1):92-97
Publikováno v:
Shipin Kexue, Vol 44, Iss 12, Pp 235-243 (2023)
Gas chromatography-ion mobility spectrometry (GC-IMS), gas chromatography-flame ionization detector (GC-FID), gas chromatography-mass spectrometry (GC-MS) and sensory evaluation were used to study the chemical flavor and sensory characteristics of sa
Externí odkaz:
https://doaj.org/article/a39888daf9cd4c19a033a44206c94631