成果/Result
- Enhancement of the performance of the GH75 family chitosanases by fusing a carbohydrate binding module and insights into thEIr substrate binding mechanisms被引量：9收藏
- 作者：Zhou, Jianli Gu, Qiuya Shen, Yu Harindintwali, Jean Damascene Yang, Wenhua
- 机构：Guizhou Univ;Jiangnan Univ;Jiangnan Univ;Guizhou Inst Technol;Univ Chinese Acad Sci
- 来源：LWT-FOOD SCIENCE AND TECHNOLOGY 2022
- 关键词：Chitosan Chitooligosaccharide Chitosanase Carbohydrate-binding module Thermodynamic analysis
- Enhancement of pyranoanthocyanin formation in blueberry wine with non-Saccharomyces yeasts被引量：7收藏
- 作者：Zhou, Jianli Tang, Chuqi Zou, Shuliang Lei, Liangbo Wu, Yuangen
- 机构：Guizhou Univ;Univ Copenhagen;Jiangnan Univ;Guizhou Inst Technol;Kweichow Moutai Distillery Co Ltd
- 来源：FOOD CHEMISTRY 2024
- 关键词：Blueberry wine Anthocyanins Vinylphenol Pyranoanthocyanins Non-Saccharomyces yeast
- Chemical characterization, antioxidant, antimicrobial, enzyme inhibitory and cytotoxic activities of Illicium lanceolatum essential oils被引量：6收藏
- 作者：Zhao, Tianming Fan, Guang Tai, You Shu, Xinhe Tian, Fu
- 机构：Guizhou Inst Technol
- 来源：ARABIAN JOURNAL OF CHEMISTRY 2024
- 关键词：Illicium lanceolatum Essential oil Antioxidant Antimicrobial Enzyme inhibitory Cytotoxicity
