يعرض 1 - 8 نتائج من 8 نتيجة بحث عن '"唐存多"', وقت الاستعلام: 0.30s تنقيح النتائج
  1. 1
    Academic Journal

    Alternate Title: Rational Design for Improving the Thermostability of Saccharomyces cerevisiae Nicotinamide Riboside Kinase 1. (English)

    المصدر: Shipin Kexue/ Food Science; 2024, Vol. 45 Issue 24, p92-99, 8p

  2. 2
    Academic Journal

    Alternate Title: Effects of L‐tert‐leucine on Quality and Storage of Gala Apple. (English)

    المصدر: Journal of Henan Agricultural Sciences; 2023, Vol. 52 Issue 12, p172-180, 9p

    مصطلحات موضوعية: FRUIT quality, LOW temperatures, STORAGE

  3. 3
    Academic Journal

    Alternate Title: Efficient Expression and Enzymatic Properties of L-Threonine Dehydrogenase from Escherichia coli. (English)

    المصدر: Shipin Kexue/ Food Science; 2023, Vol. 44 Issue 18, p85-92, 8p

    مصطلحات موضوعية: ESCHERICHIA coli, GENE expression, DEHYDROGENATION, ENZYMES, GENES

  4. 4
    Academic Journal

    Alternate Title: Heterologous Expression and Enzymatic Properties of Nicotinamide Nucleoside Kinase from Saccharomyces cerevisiae. (English)

    المصدر: Shipin Kexue/ Food Science; 2023, Vol. 44 Issue 16, p192-197, 6p

  5. 5
    Academic Journal

    Alternate Title: Optimization of the Production Conditions of Kiwifruit and Passion Fruit Wine. (English)

    المصدر: Food Research & Development; 2022, Vol. 43 Issue 1, p105-109, 5p

  6. 6
    Academic Journal

    Alternate Title: Comprehensive Quality Evaluation and Analysis of Nine Pear Varieties. (English)

    المصدر: Food Research & Development; 2021, Vol. 42 Issue 17, p149-156, 8p

  7. 7
    Academic Journal

    Alternate Title: Gene Mining, Expression and Identification of Novel Glutamate Decarboxylases Based on Genome Mining. (English)

    المصدر: Shipin Kexue/ Food Science; 2021, Vol. 42 Issue 10, p79-85, 7p

  8. 8
    Academic Journal

    Alternate Title: Enantioselective L-Phenylglycine Production from D,L-Mandelic Acid Using Engineered Escherichia coli Whole Cells. (English)

    المصدر: Shipin Kexue/ Food Science; 2021, Vol. 42 Issue 2, p83-89, 7p