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XZ

Xu, Zhimin

2 yayın · 7 atıf · 2025–2025

Yayın
2
Atıf
7
Yıllar
1
Yayınlar
Başlık Yıl Tip Atıf
Enhancement of Antioxidant Capacity and Phenolic Composition in Pine Pollen by Using Macro-Fungi Fermentation
JOURNAL OF FOOD SCIENCE
2025 Article 2
Genomic and Transcriptomic Analysis of Mutant <i>Bacillus subtilis</i> with Enhanced Nattokinase Production via ARTP Mutagenesis
FOODS
2025 Article 5