Preparation, characterization, fermentation properties of pectin with specific structures, and the analysis of microbial enzymes and genes involved in their degradation
已完结10由 jt5389 发布于 2026/3/12 16:42:48
DOI:10.1016/j.carbpol.2025.124162
作者:Weichao Cao , Yaxian Liu , Nuo Chen , Yuhang Wang , Yiasmin Mst Nushrat , Shouzheng Qiao , Lisha Tang , Zhen Sun , Rongrong Lu , Cong Liu , Xiao Hua
文献类型:期刊论文
补充材料:只需要正文