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学者姓名：倪莉
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Abstract ：
Rice wine is primarily crafted from grains through saccharification and liquification with the help of Qu. Qu plays an important role in the formation of the flavor quality of rice wine. Hongqu and Xiaoqu represent two prevalent varieties of Qu that are typically utilized in the brewing process of rice wine and play a crucial role in its production. In this study, GC, GC-MS, HPLC, and metagenomic sequencing techniques were used to contrast the microbial flora, biogenic amines, and aroma characteristics developed during the fermentation of rice wines, with Hongqu and Xiaoqu being used as initiating agents for the brewing process. The results show that the content of higher alcohols (including n-propanol, isobutanol, 3-methyl-1-butanol, and phenethyl alcohol) in rice wine brewed with Xiaoqu (XQW) was significantly higher than that in rice wine brewed with Hongqu (HQW). Contrarily, the concentration of biogenic amines in HQW surpassed that of XQW by a notable margin, but tyramine was significantly enriched in XQW and not detected in HQW. In addition, a multivariate statistical analysis revealed distinct disparities in the constitution of volatile components between HQW and XQW. Hexanoic acid, ethyl acetate, isoamyl acetate, ethyl caproate, ethyl decanoate, 2-methoxy-4-vinylphenol, etc., were identified as the characteristic aroma-active compounds in HQW and XQW. A microbiome analysis based on metagenomic sequencing showed that HQW and XQW had different dominant microorganisms in the brewing process. Burkholderia, Klebsiella, Leuconostoc, Monascus, and Aspergillus were identified as the primary microbial genera in the HQW fermentation period, while Pediococcus, Enterobacter, Rhizopus, Ascoidea, and Wickerhamomyces were the main microbial genera in the XQW brewing process. A bioinformatics analysis revealed that the concentrations of microbial genes involved in biogenic amines and esters biosynthesis were significantly higher in HQW than those in XQW, while the content of genes relevant to glycolysis, higher alcohol biosynthesis, and fatty acid metabolism was significantly higher in XQW than in HQW, which are the possible reasons for the difference in flavor quality between the two kinds of rice wine from the perspective of microbial functional genes. © 2024 by the authors.
Keyword ：
biogenic amines biogenic amines fermentation starter fermentation starter higher alcohols higher alcohols microbial community microbial community rice wine rice wine volatile flavor components volatile flavor components
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| GB/T 7714 | Yan, Y. , Liang, Z. , Huo, Y. et al. A Comparative Study of Microbial Communities, Biogenic Amines, and Volatile Profiles in the Brewing Process of Rice Wines with Hongqu and Xiaoqu as Fermentation Starters [J]. | Foods , 2024 , 13 (15) . |
| MLA | Yan, Y. et al. "A Comparative Study of Microbial Communities, Biogenic Amines, and Volatile Profiles in the Brewing Process of Rice Wines with Hongqu and Xiaoqu as Fermentation Starters" . | Foods 13 . 15 (2024) . |
| APA | Yan, Y. , Liang, Z. , Huo, Y. , Wu, Q. , Ni, L. , Lv, X. . A Comparative Study of Microbial Communities, Biogenic Amines, and Volatile Profiles in the Brewing Process of Rice Wines with Hongqu and Xiaoqu as Fermentation Starters . | Foods , 2024 , 13 (15) . |
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Roasting is pivotal for enhancing the flavor of Wuyi rock tea (WRT). A study investigated a novel compound that enhances the umami taste of WRT. Metabolomics of Shuixian tea (SXT) and Rougui tea (RGT) under light roasting (LR), medium roasting (MR), and heavy roasting (HR) revealed significant differences in nonvolatiles compounds. Compared LR reducing sugars and amino acids notably decreased in MR and HR, with l-alanine declining by 69%. Taste-guided fractionation identified fraction II-B as having high umami and sweet intensities. A surprising taste enhancer, N-(1-carboxyethyl)-6-(hydroxymethyl) pyridinium-3-ol (alapyridaine), was discovered and identified. It formed via the Maillard reaction, positively correlated with roasting in SXT and RGT. Alapyridaine levels were highest in SXT among the five oolong teas. Roasting tea with glucose increased alapyridaine levels, while EGCG inhibited its formation. HR-WRT exhibited enhanced umami and sweet taste, highlighting alapyridaine's impact on WRT's flavor profile. The formation of alapyridaine during the roasting process provides new insights into the umami and sweet perception of oolong tea.
Keyword ：
Maillard reaction Maillard reaction N-(1-carboxyethyl)-6-(hydroxymethyl)pyridinium-3-ol N-(1-carboxyethyl)-6-(hydroxymethyl)pyridinium-3-ol Roastedtea Roastedtea Sweet Sweet Umami Umami Wuyi Rock tea Wuyi Rock tea
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| GB/T 7714 | Feng, Xiaoxiao , Wang, Haoli , Zhu, Yiwen et al. New Insights into the Umami and Sweet Taste of Oolong Tea: Formation of Enhancer N-(1-carboxyethyl)-6-(hydroxymethyl) pyridinium-3-ol (Alapyridaine) in Roasting Via Maillard Reaction [J]. | JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY , 2024 , 72 (15) : 8760-8773 . |
| MLA | Feng, Xiaoxiao et al. "New Insights into the Umami and Sweet Taste of Oolong Tea: Formation of Enhancer N-(1-carboxyethyl)-6-(hydroxymethyl) pyridinium-3-ol (Alapyridaine) in Roasting Via Maillard Reaction" . | JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 72 . 15 (2024) : 8760-8773 . |
| APA | Feng, Xiaoxiao , Wang, Haoli , Zhu, Yiwen , Ma, Jingke , Ke, Yu , Wang, Kequn et al. New Insights into the Umami and Sweet Taste of Oolong Tea: Formation of Enhancer N-(1-carboxyethyl)-6-(hydroxymethyl) pyridinium-3-ol (Alapyridaine) in Roasting Via Maillard Reaction . | JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY , 2024 , 72 (15) , 8760-8773 . |
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Wuyi Rock tea, specifically Shuixian and Rougui, exhibits distinct sensory characteristics. In this study, we investigated the sensory and metabolite differences between Shuixian and Rougui. Quantitative description analysis revealed that Rougui exhibited higher intensity in bitter, thick, harsh, and numb tastes, while Shuixian had stronger salty and umami tastes. Nontargeted metabolomics identified 151 compounds with 66 compounds identified as key differential metabolites responsible for metabolic discrimination. Most of the catechins and flavonoids were enriched in Rougui tea, while epigallocatechin-3,3 '-di-O-gallate, epigallocatechin-3,5-di-O-gallate, gallocatechin-3,5-di-O-gallate, isovitexin, and theaflavanoside I were enriched in Shuixian tea. Catechins, kaempferol, quercetin, and myricetin derivatives were positively correlated with bitter taste and numb sensation. Sour taste was positively correlated to organic acids. Amino acids potentially contributed to salty and umami tastes. These results provide further insights into the taste characteristics and the relationship between taste attributes and specific metabolites in Wuyi Rock tea.
Keyword ：
amino acid amino acid catechin catechin metabolomics metabolomics oolong tea oolong tea taste characteristics taste characteristics
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| GB/T 7714 | Wang, Haoli , Feng, Xiaoxiao , Blank, Imre et al. Differences of Typical Wuyi Rock Tea in Taste and Nonvolatiles Profile Revealed by Multisensory Analysis and LC-MS-Based Metabolomics [J]. | JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY , 2024 , 72 (15) : 8715-8730 . |
| MLA | Wang, Haoli et al. "Differences of Typical Wuyi Rock Tea in Taste and Nonvolatiles Profile Revealed by Multisensory Analysis and LC-MS-Based Metabolomics" . | JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 72 . 15 (2024) : 8715-8730 . |
| APA | Wang, Haoli , Feng, Xiaoxiao , Blank, Imre , Zhu, Yiwen , Liu, Zhibin , Ni, Li et al. Differences of Typical Wuyi Rock Tea in Taste and Nonvolatiles Profile Revealed by Multisensory Analysis and LC-MS-Based Metabolomics . | JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY , 2024 , 72 (15) , 8715-8730 . |
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红曲酒是以糯米为原料，以红曲作为发酵剂酿造而成的。其中红曲菌和酿酒酵母是酿造体系中的核心微生物。本文以糯米为发酵基质，选用紫色红曲菌、红色红曲菌和高粱红曲菌分别与酿酒酵母菌进行组合发酵，研究不同组合和发酵模式（同步发酵和顺序发酵）对挥发性组分生成的影响。基于顶空固相微萃取-气质联用法，从发酵的米酒中共鉴定出89种挥发性风味化合物。热图分析发现：红曲菌与酿酒酵母组合发酵明显比红曲菌纯菌发酵产生更多的挥发性物质，顺序发酵明显比同步发酵产生更多的挥发性风味物质，尤其是紫色红曲菌、红色红曲菌与酿酒酵母组合的顺序发酵。对不同红曲菌与酿酒酵母组合发酵的挥发性风味组分进行主成分分析，紫色红曲菌和红色红曲菌与酿酒酵母在顺序发酵模式下会产生更多的挥发性风味组分且其风味组成较为接近。挥发性风味组分含量差异分析表明，异丁醇、1-庚醇、（3Z）-3-壬烯-1-醇、2-十四醇、（Z）-5-辛烯-1-醇、癸醛、辛酸乙酯、癸酸乙酯、9-癸烯酸乙酯、苯乙酸乙酯、乙酸苯乙酯、1,2-二甲氧基-4-乙烯基苯等是红曲菌与酿酒酵母组合发酵产物中的特征挥发性风味物质。本研究结果可为红曲酒工业化生产中风味品质的提升与质量控制提供一定的参考数据。
Keyword ：
挥发性物质 挥发性物质 红曲菌 红曲菌 红曲酒 红曲酒 组合发酵 组合发酵 酿酒酵母 酿酒酵母
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| GB/T 7714 | 尤文强 , 严荧银 , 杨梓翊 et al. 红曲菌与酿酒酵母组合发酵对米酒挥发性风味组分生成的影响 [J]. | 中国食品学报 , 2024 , 24 (03) : 287-297 . |
| MLA | 尤文强 et al. "红曲菌与酿酒酵母组合发酵对米酒挥发性风味组分生成的影响" . | 中国食品学报 24 . 03 (2024) : 287-297 . |
| APA | 尤文强 , 严荧银 , 杨梓翊 , 孙金沅 , 张雯 , 韩金志 et al. 红曲菌与酿酒酵母组合发酵对米酒挥发性风味组分生成的影响 . | 中国食品学报 , 2024 , 24 (03) , 287-297 . |
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目的：探究副干酪乳杆菌FZU103(Lactobacillus paracasei FZU103,LP-FZU103)对酒精性肝损伤（alcoholic liver injury,ALI）的防控作用。方法：选取36只SPF级ICR小鼠，随机分为空白组、模型组、实验组（LP-FZU103干预），实验6周后测定体质量及脏器系数、血清及肝脏生化、肝组织病理学及炎症因子、肝功能相关基因转录和肠道菌群组成。结果：与模型组相比，LP-FZU103干预可改善ALI小鼠的脏器系数和肝组织病理损伤程度，显著降低血清中总胆固醇、甘油三酯和低密度脂蛋白胆固醇浓度以及谷丙转氨酶和谷草转氨酶活性，提高血清高密度脂蛋白胆固醇浓度；显著提高肝脏中过氧化氢酶和超氧化物歧化酶活性以及谷胱甘肽含量，降低肝脏中丙二醛含量和白细胞介素6、干扰素γ水平；显著上调脂质代谢相关基因Ldlr及下调Acc1、Hmgcr和Cd36的mRNA水平；显著增加小鼠肠道中约氏乳杆菌（Lactobacillus johnsonii）、罗伊氏乳杆菌（Lactobacillus reuteri）、副干酪乳杆菌（Lactobacillus paracasei）等有益细菌的相对丰度。结论：LP-FZU103干预可一定程度防控小鼠ALI的发生，这与其改善肠道菌群及肝脏代谢功能密切相关。
Keyword ：
副干酪乳杆菌 副干酪乳杆菌 氧化应激 氧化应激 肝功能基因 肝功能基因 肠道菌群 肠道菌群 酒精性肝损伤 酒精性肝损伤
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| GB/T 7714 | 梁梓华 , 李嘉仪 , 谢林惠 et al. 副干酪乳杆菌FZU103对小鼠酒精性肝损伤的防控作用 [J]. | 食品科学 , 2024 , 45 (07) : 135-144 . |
| MLA | 梁梓华 et al. "副干酪乳杆菌FZU103对小鼠酒精性肝损伤的防控作用" . | 食品科学 45 . 07 (2024) : 135-144 . |
| APA | 梁梓华 , 李嘉仪 , 谢林惠 , 杨梓翊 , 尤适泽 , 吴超 et al. 副干酪乳杆菌FZU103对小鼠酒精性肝损伤的防控作用 . | 食品科学 , 2024 , 45 (07) , 135-144 . |
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Aims To address the increasingly serious challenge of the transmission of foodbrone pathogens in the food chain.Methods and results In this study, we employed rational design strategies, including truncation, amino acid substitution, and heterozygosity, to generate seven engineered peptides with alpha-helical structure, cationic property, and amphipathic characteristics based on the original Abhisin template. Among them, as the hybird antimicrobial peptide (AMP), AM exhibits exceptional stability, minimal toxicity, as well as broad-spectrum and potent antimicrobial activity against foodborne pathogens. Besides, it was observed that the electrostatic incorporation demonstrates by AM results in its primary targeting and disruption of the cell wall and membrane of Escherichia coli O157: H7 (EHEC) and methicillin-resistant Staphylococcus aureus (MRSA), resulting in membrane perforation and enhanced permeability. Additionally, AM effectively counteracts the deleterious effects of lipopolysaccharide, eradicating biofilms and ultimately inducing the demise of both food spoilage and pathogenic microorganisms.Conclusions The findings highlight the significant potential of AM as a highly promising candidate for a novel food preservative and its great importance in the design and optimization of AMP-related agents.
Keyword ：
Abhisin Abhisin EHEC EHEC engineered peptides engineered peptides MRSA MRSA rational design rational design
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| GB/T 7714 | Han, Jinzhi , Wu, Peifen , Yang, Jie et al. Development of a novel hybrid antimicrobial peptide for enhancing antimicrobial spectrum and potency against food-borne pathogens [J]. | JOURNAL OF APPLIED MICROBIOLOGY , 2024 , 135 (2) . |
| MLA | Han, Jinzhi et al. "Development of a novel hybrid antimicrobial peptide for enhancing antimicrobial spectrum and potency against food-borne pathogens" . | JOURNAL OF APPLIED MICROBIOLOGY 135 . 2 (2024) . |
| APA | Han, Jinzhi , Wu, Peifen , Yang, Jie , Weng, Yanlin , Lin, Yayi , Chen, Zhiying et al. Development of a novel hybrid antimicrobial peptide for enhancing antimicrobial spectrum and potency against food-borne pathogens . | JOURNAL OF APPLIED MICROBIOLOGY , 2024 , 135 (2) . |
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Fatty acid ethyl esters (FAEE) are key target for wine industry to diversify its production towards fruity flavor. The microbial community and functional enzymes governing FAEE formation during Chinese rice wine (Huangjiu) brewing were investigated in current study. Physicochemical characteristics and FAEE displayed distinct phased changes, which fluctuated sharply in initial fermentation and then leveling off gently. Except for reducing sugar, other factors and FAEE showed strong positive correlations with the dominant microorganisms. Based on metagenomic analysis, Saccharomyces cerevisiae and lactic acid bacteria (LAB) were dominant in production of oxidoreductase, transferase, and isomerase, which significantly contributing to FAEE synthesis. Besides, phosphoglycerate mutase, pyruvate decarboxylase, fatty-acyl-CoA synthase, and trans-2-enoyl-CoA were crucial enzymes for the synthesis of FAEE precursors, with S. cerevisiae making substantial contributions. Microbe-mediated metabolic pathways elucidated that FAEE was mainly synthesized via ethanol and fatty acylCoA (C <= 16) under lipase and alcohol acyltransferase through S. cerevisiae during Huangjiu brewing. The most abundant LAB mainly influenced FAEE via pyruvate metabolism and esterase synthesis. Co-occurrence analysis highlighted the importance of amino acids for FAEE formation, especially lysine. The findings provide insights into optimizing FAEE production for enhanced flavor quality of alcoholic beverages.
Keyword ：
Chinese rice wine Chinese rice wine Fatty acid ethyl esters Fatty acid ethyl esters Functional enzymes Functional enzymes Microbial community Microbial community
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| GB/T 7714 | Yang, Yijin , Li, Haifeng , Xia, Yongjun et al. Unraveling physicochemical characteristics, microbial community structure and functional enzymes governing fatty acid ethyl esters formation during Chinese rice wine brewing [J]. | LWT-FOOD SCIENCE AND TECHNOLOGY , 2024 , 198 . |
| MLA | Yang, Yijin et al. "Unraveling physicochemical characteristics, microbial community structure and functional enzymes governing fatty acid ethyl esters formation during Chinese rice wine brewing" . | LWT-FOOD SCIENCE AND TECHNOLOGY 198 (2024) . |
| APA | Yang, Yijin , Li, Haifeng , Xia, Yongjun , Li, Shen , Wang, Guangqiang , Ni, Li et al. Unraveling physicochemical characteristics, microbial community structure and functional enzymes governing fatty acid ethyl esters formation during Chinese rice wine brewing . | LWT-FOOD SCIENCE AND TECHNOLOGY , 2024 , 198 . |
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Wuyi Rock Tea (WRT) is widely appreciated for its unique rocky flavor and floral essence. However, the characterization of taste attributes, particularly bitterness, in this premium tea remains largely underexplored. This study aims to assess the perception of bitterness in WRT through an integrated approach, including sensory evaluation, phenolic compound analysis, and cell-based calcium imaging assay. Sensory evaluation revealed distinct bitterness intensities among nine selected typical WRT samples. Utilizing UHPLC-Q-Orbitrap-MS, 54 phenolics were tentatively identified, comprising of 24 flavanols, 18 flavonols, and 12 phenolic acids. The cellbased calcium imaging assay revealed diverse intracellular calcium responses and half-maximum effective concentration (EC50) values across the tested samples. Notably, correlation analysis unveiled a strong negative correlation between sensory scores and EC50 values. Furthermore, 11 individual phenolic compounds, such as epigallocatechin gallate and epicatechin gallate, demonstrated significant correlation with sensory scores and bitter taste receptor activation, suggesting their potential role as key contributors shaping the bitter taste perception of WRT. This study provides comprehensive insights into the nuanced bitterness of WRT, bridging sensory and molecular perspectives to enhance our understanding of the taste profile of this premium tea.
Keyword ：
Bitterness Bitterness Cell-based calcium imaging Cell-based calcium imaging Phenolic compound Phenolic compound Sensory evaluation Sensory evaluation UHPLC-Q-orbitrap-MS UHPLC-Q-orbitrap-MS Wuyi rock tea Wuyi rock tea
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| GB/T 7714 | Lu, Yuan , Sun, Yaqian , Ni, Li et al. Sensory and molecular insights into the bitterness of Wuyi rock tea [J]. | FOOD BIOSCIENCE , 2024 , 59 . |
| MLA | Lu, Yuan et al. "Sensory and molecular insights into the bitterness of Wuyi rock tea" . | FOOD BIOSCIENCE 59 (2024) . |
| APA | Lu, Yuan , Sun, Yaqian , Ni, Li , Su, Weiying , Liu, Yuan , Feng, Xiaoxiao et al. Sensory and molecular insights into the bitterness of Wuyi rock tea . | FOOD BIOSCIENCE , 2024 , 59 . |
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Background: The bacteriocins, particularly derived from lactic acid bacteria, currently exhibit potential as a promising food preservative owing to their low toxicity and potent antimicrobial activity. This study aimed to evaluate the efficacy of lactocin 63, produced by Lactobacillus coryniformis, in inhibiting the deterioration of Lateolabrax japonicas during chilled storage, while also investigating its underlying inhibitory mechanism. The measurement of total viable count, biogenic amines, and volatile organic compounds were conducted, along with high-throughput sequencing and sensory evaluation. Results: The findings demonstrated that treatment with lactocin 63 resulted in a notable retardation of bacterial growth in L. japonicas fish fillet during refrigerated storage compared with the water-treated and nisin-treated groups. Moreover, lactocin 63 effectively maintained the microbial flora balance in the fish fillet and inhibited the proliferation and metabolic activity of specific spoilage microorganisms, particularly Shewanella, Pseudomonas, and Acinetobacter. Furthermore, the production of unacceptable volatile organic compounds (e.g. 1-octen-3-ol, hexanal, nonanal), as well as the biogenic amines derived from the bacterial metabolism, could be hindered, thus preventing the degradation in the quality of fish fillets and sustaining relatively high sensory quality. Conclusion: The results of this study provide valuable theoretical support for the development and application of lactocin 63, or other bacteriocins derived from lactic acid bacteria, as potential bio-preservatives in aquatic food. (c) 2024 Society of Chemical Industry.
Keyword ：
bacteriocin bacteriocin lactocin 63 lactocin 63 Lateolabrax japonicus Lateolabrax japonicus microbial community microbial community preservation effects preservation effects seabass seabass
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| GB/T 7714 | Wu, Peifen , Yang, Jie , Meng, Xiaojie et al. The inhibitory action of lactocin 63 on deterioration of seabass (Lateolabrax japonicus) during chilled storage [J]. | JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , 2024 , 104 (7) : 4015-4027 . |
| MLA | Wu, Peifen et al. "The inhibitory action of lactocin 63 on deterioration of seabass (Lateolabrax japonicus) during chilled storage" . | JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 104 . 7 (2024) : 4015-4027 . |
| APA | Wu, Peifen , Yang, Jie , Meng, Xiaojie , Weng, Yanlin , Lin, Yayi , Li, Ruili et al. The inhibitory action of lactocin 63 on deterioration of seabass (Lateolabrax japonicus) during chilled storage . | JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , 2024 , 104 (7) , 4015-4027 . |
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To study the relationship between the diversity of the surface microbial community and tobacco flavor, and to improve tobacco quality using microorganisms. The microbial community composition and diversity of 14 samples of flue-cured tobacco from tobacco-producing areas in Yunnan with varying grades were analyzed by high-throughput sequencing. PICRUSt was used for predicting microbial functions. A strain of Bacillus amyloliquefaciens W6-2 with the ability to degrade pectin was screened from the surface of flued-cured tobacco leaves from Yunnan reroasted tobacco leave. The enzyme preparation was prepared through fermentation and then applied for treating flue-cured tobacco. The improvement effect was evaluated by measuring the content of macromolecule and the changes in volatile components, combined with sensory evaluations. The bacterial communities on the surface of flue-cured tobacco exhibited functional diversity, consisting primarily of Variovorax, Pseudomonas, Sphingomonas, Burkholderia, and Bacillus. These bacterial strains played a role in the aging process of flue-cured tobacco leaves by participating in amino acid metabolism and carbohydrate metabolism. These metabolic activity converted complex macromolecules into smaller molecular compounds, ultimately influence the smoking quality and burning characteristics of flue-cured tobacco. The pectinase preparation produced through fermentation using W6-2 has been found to enhance the aroma and sweetness of flue-cured tobacco, leading to improved aroma, reduced impurities, and enhanced smoothness. Additionally, the levels of pectin, cellulose, and hemicellulose decreased, while the levels of water-soluble sugar and reducing sugar increased, and the contents of esters, ketones, and aldehydes increased, and the contents of benzoic acid decreased. The study revealed the correlation between surface microorganisms and volatile components of Yunnan tobacco leaves, and the enzyme produced by the pectin-degrading bacteria W6-2 effectively improved the quality of flue-cured tobacco.
Keyword ：
flavor flavor flue-cured tobacco flue-cured tobacco microorganism microorganism pectin pectin quality quality
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| GB/T 7714 | Weng, Shuning , Deng, Meizhong , Chen, Shanyi et al. Application of pectin hydrolyzing bacteria in tobacco to improve flue-cured tobacco quality [J]. | FRONTIERS IN BIOENGINEERING AND BIOTECHNOLOGY , 2024 , 12 . |
| MLA | Weng, Shuning et al. "Application of pectin hydrolyzing bacteria in tobacco to improve flue-cured tobacco quality" . | FRONTIERS IN BIOENGINEERING AND BIOTECHNOLOGY 12 (2024) . |
| APA | Weng, Shuning , Deng, Meizhong , Chen, Shanyi , Yang, Renqiang , Li, Jingjing , Zhao, Xianbo et al. Application of pectin hydrolyzing bacteria in tobacco to improve flue-cured tobacco quality . | FRONTIERS IN BIOENGINEERING AND BIOTECHNOLOGY , 2024 , 12 . |
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