Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Mengwei, Lin"'
Enzyme catalyzes ester bond synthesis and hydrolysis: The key step for sustainable usage of plastics
Publikováno v:
Frontiers in Microbiology, Vol 13 (2023)
Petro-plastic wastes cause serious environmental contamination that require effective solutions. Developing alternatives to petro-plastics and exploring feasible degrading methods are two solving routes. Bio-plastics like polyhydroxyalkanoates (PHAs)
Externí odkaz:
https://doaj.org/article/ae2e2a2780554f9b9b3bf43d9f34f70a
Autor:
Jingrong Zhao, Youqiang Xu, Hongyun Lu, Dong Zhao, Jia Zheng, Mengwei Lin, Xin Liang, Ze Ding, Wenqi Dong, Maochen Yang, Weiwei Li, Chengnan Zhang, Baoguo Sun, Xiuting Li
Publikováno v:
Frontiers in Microbiology, Vol 13 (2023)
Fatty acid ethyl esters are important flavor chemicals in strong-flavor Baijiu. Monascus purpureus YJX-8 is recognized as an important microorganism for ester synthesis in the fermentation process. Enzyme LIP05 from YJX-8 can efficiently catalyze the
Externí odkaz:
https://doaj.org/article/8f56c886e1d8449389a4665ac8be0abb
Publikováno v:
NBER Working Papers; Jul2024, Issue 32620-32746, p1-52, 52p
Autor:
Youqiang Xu, Huiqin Huang, Hongyun Lu, Mengqin Wu, Mengwei Lin, Chunsheng Zhang, Zhigang Zhao, Weiwei Li, Chengnan Zhang, Xiuting Li, Baoguo Sun
Publikováno v:
Frontiers in Microbiology, Vol 12 (2022)
Fatty acid ethyl esters are important flavor chemicals in strong-flavor baijiu. Microorganisms are the main contributors to ester synthesis during baijiu manufacture. However, the ester synthesis was unstable between batches. This was owing to a limi
Externí odkaz:
https://doaj.org/article/21921e71c8ee4e1490b4488900086994
Autor:
Youqiang Xu, Mengqin Wu, Jialiang Niu, Mengwei Lin, Hua Zhu, Kun Wang, Xiuting Li, Baoguo Sun
Publikováno v:
Foods, Vol 12, Iss 1, p 207 (2023)
Sauce-flavor Baijiu is representative of solid-state fermented Baijiu. It is significant to deeply reveal the dynamic changes of microorganisms in the manufacturing process and their impact on the formation of flavor chemicals correlated with the qua
Externí odkaz:
https://doaj.org/article/17fd3e092df94ed28bff0eb3eb0510cd
Publikováno v:
Food Science and Biotechnology.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::647c219d62fc691715bc124421f06c14
https://doi.org/10.1007/s10068-023-01334-w
https://doi.org/10.1007/s10068-023-01334-w
Publikováno v:
SSRN Electronic Journal.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::10548eefbf55ed252830aef5aa1d3b74
https://doi.org/10.2139/ssrn.4292211
https://doi.org/10.2139/ssrn.4292211
Autor:
Youqiang, Xu, Huiqin, Huang, Hongyun, Lu, Mengqin, Wu, Mengwei, Lin, Chunsheng, Zhang, Zhigang, Zhao, Weiwei, Li, Chengnan, Zhang, Xiuting, Li, Baoguo, Sun
Publikováno v:
Frontiers in microbiology. 12
Fatty acid ethyl esters are important flavor chemicals in strong-flavor baijiu. Microorganisms are the main contributors to ester synthesis during baijiu manufacture. However, the ester synthesis was unstable between batches. This was owing to a limi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::f38d498a1e114c736a57b56c8311147b
https://pubmed.ncbi.nlm.nih.gov/35265050
https://pubmed.ncbi.nlm.nih.gov/35265050
We conducted an intervention-based study in secondary classrooms to explore whether the use of geometric transformations can help improve students’ ability in constructing auxiliary lines to solve geometric proof problems, especially high-level cog
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a530a55ea2473123acbc3c3e8df58aab
https://eprints.soton.ac.uk/412012/
https://eprints.soton.ac.uk/412012/
