Analysis of the microbial community structure and flavor components succession during salt‐reducing pickling process of zhacai (preserved mustard tuber)

por Li, Jing, He, Zhifei, Yan, Lixiu, He, Yunchuan, Yang, Jixia
Publicado 2023

Expanding the application of tryptophan: Industrial biomanufacturing of tryptophan derivatives

por Xiao, Shujian, Wang, Zhen, Wang, Bangxu, Hou, Bo, Cheng, Jie, Bai, Ting, Zhang, Yin, Wang, Wei, Yan, Lixiu, Zhang, Jiamin
Publicado 2023

Effects of Different Low-Temperature Storage Methods on the Quality and Processing Characteristics of Fresh Beef

por Cao, Ruiqi, Yan, Lixiu, Xiao, Shujian, Hou, Bo, Zhou, Xingchen, Wang, Wei, Bai, Ting, Zhu, Kaixian, Cheng, Jie, Zhang, Jiamin
Publicado 2023

An Artificial Pathway for N-Hydroxy-Pipecolic Acid Production From L-Lysine in Escherichia coli

por Luo, Zhou, Wang, Zhen, Wang, Bangxu, Lu, Yao, Yan, Lixiu, Zhao, Zhiping, Bai, Ting, Zhang, Jiamin, Li, Hanmei, Wang, Wei, Cheng, Jie
Publicado 2022