المؤلفون: Jiang, Liyuan, Kong, Haocun, Ban, Xiaofeng, Gu, Zhengbiao^{Aff1, Aff2, Aff3}, Li, Caiming^{Aff1, Aff2, Aff3}, Sun, Yue-E, Li, Zhaofeng^{Aff1, Aff2, Aff3, IDs43393024002431_cor7}

المصدر: Systems Microbiology and Biomanufacturing. 4(3):1028-1038

المؤلفون: Wang, Xinyu, Xu, Ming, Ren, Xiaopeng, Li, Mingyu, Wang, Conggang^{Aff1, IDs12010024048710_cor5}, Yang, Fan^{Aff1, IDs12010024048710_cor6}, Li, Xianzhen

المصدر: Applied Biochemistry and Biotechnology. :1-14

المؤلفون: Ren, Jianwei, Ma, Yufang, Ma, Mingsheng, Ding, Juan, Jiang, Jingjing, Zheng, Xin^{Aff1, IDs00216023049645_cor6}, Han, Xiaohong^{Aff1, IDs00216023049645_cor7}

المصدر: Analytical and Bioanalytical Chemistry. 415(27):6863-6871

المؤلفون: Chaofang Zhong, Cong Hu, Chaohao Xu, Zhonghua Zhang, Gang Hu

المصدر: Frontiers in Microbiology, Vol 15 (2024)

مصطلحات موضوعية: karst, soil metabolomics, vegetation succession, metabolic network, maltotetraose, Microbiology, QR1-502

وصف الملف: electronic resource

Relation: https://www.frontiersin.org/articles/10.3389/fmicb.2024.1337672/full; https://doaj.org/toc/1664-302X

URL الوصول: https://doaj.org/article/ce1b5c8d06cf4b60914e20ec4a06648f

المؤلفون: Endres, Frank^{Aff1, IDs00217022039682_cor1}, Prowald, Alexandra, Fittschen, Ursula Elisabeth Adriane, Hampel, Sven, Oppermann, Siegfried, Jacob, Fritz, Hutzler, Mathias, Laus, Andreas, Methner, Yvonne, Zarnkow, Martin^{Aff4, IDs00217022039682_cor10}

المصدر: European Food Research and Technology. 248(6):1457-1468

لا يتم عرض هذه النتيجة على الضيوف.
تسجيل الدخول للوصول الكامل.

لا يتم عرض هذه النتيجة على الضيوف.
تسجيل الدخول للوصول الكامل.

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تسجيل الدخول للوصول الكامل.

المؤلفون: Yinglan Wang, Caiming Li, Xiaofeng Ban, Zhengbiao Gu, Yan Hong, Li Cheng, Zhaofeng Li

المصدر: Foods, Vol 11, Iss 9, p 1207 (2022)

مصطلحات موضوعية: maltotetraose-forming amylase, disulfide bond, thermostability, structural information, in silico tools, Chemical technology, TP1-1185

وصف الملف: electronic resource

Relation: https://www.mdpi.com/2304-8158/11/9/1207; https://doaj.org/toc/2304-8158

URL الوصول: https://doaj.org/article/badbccb1ea8848c5898d7c7804c5c577

المؤلفون: Frank Endres, Alexandra Prowald, Ursula Elisabeth Adriane Fittschen, Sven Hampel, Siegfried Oppermann, Fritz Jacob, Mathias Hutzler, Andreas Laus, Yvonne Methner, Martin Zarnkow

المصدر: European Food Research and Technology. 248:1457-1468

مصطلحات موضوعية: Isothermal mashing -- 72 °C -- Mash -- Wort -- Sugar distribution -- Glucose -- Fructose -- Maltose -- Maltotriose -- Maltotetraose -- Maltopentaose -- Full-bodied beer -- Reduced alcohol content, ddc:540, article, food and beverages, General Chemistry, Biochemistry, Industrial and Manufacturing Engineering, Food Science, Biotechnology

وصف الملف: electronic resource; remote; Computermedien; Online-Ressource

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a7aab53907c0b679c06c64f5c4e7d9a9
https://doi.org/10.1007/s00217-022-03968-2