Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Shuang-Shi Li"'
Publikováno v:
International Journal of Food Properties, Vol 24, Iss 1, Pp 553-563 (2021)
Sufu is a pleasant-tasting, traditional Chinese fermented soybean food that is rich in nutrients. In this study, the changes of volatile and nonvolatile metabolites in sufu fermented by bacillus licheniformis, were investigated. The results indicated
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9a59ea3a7c1bcc16a90efe636ac7a242
https://doi.org/10.1080/10942912.2021.1901733
https://doi.org/10.1080/10942912.2021.1901733
Publikováno v:
International journal of food microbiology. 138(1-2)
Having more information on the yeast ecology of grapes is important for wine-makers to produce wine with high quality and typical attributes. China is a significant wine-consuming country and is becoming a serious wine-producer, but little has been r
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c0cceae5e32665e203f746049f31ce90
https://pubmed.ncbi.nlm.nih.gov/20116124
https://pubmed.ncbi.nlm.nih.gov/20116124
Autor:
Shuang Shi, Li, Ying Zhang, Li
Publikováno v:
Shi yan sheng wu xue bao. 37(4)
The accumulation of hydrogen peroxide (H2O2) in Arabidopsis was induced by toxin of Verticillium dahliae (VD-toxin), exogenous salicylic acid (SA) and nitric oxide donor (SNP). The effect of SNP was the most intense. H2O2 level was not increased in A
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::2f3ddd2381165474c124ff18f72813d5
https://pubmed.ncbi.nlm.nih.gov/15511076
https://pubmed.ncbi.nlm.nih.gov/15511076