WJ
Wang, Jinze
4 yayın · 60 atıf · 2021–2022
Yayın
4
Atıf
60
Yıllar
2
Yayınlar
| Başlık | Yıl | Tip | Atıf |
|---|---|---|---|
|
A review of the nutritional value and biological activities of sturgeon processed byproducts
|
2022 | Review | 21 |
|
Application of Graphene and its Derivatives in Detecting Hazardous Substances in Food: A Comprehensive Review
|
2022 | Review | 8 |
|
Isolation and Characterization of Bacteriocin-Producing <i>Lacticaseibacillus rhamnosus</i> XN2 from Yak Yoghurt and Its Bacteriocin
|
2022 | Article | 25 |
|
Purification and Characterization of Plantaricin YKX and Assessment of Its Inhibitory Activity Against <i>Alicyclobacillus</i> spp.
|
2021 | Article | 6 |