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  1. 1
    Low-intensity ultrasound-assisted adaptive laboratory evolution of Bacillus velezensis for enhanced production of peptides

    Low-intensity ultrasound-assisted adaptive laboratory evolution of Bacillus velezensis for enhanced production of peptides by Siyu Ruan, Yunliang Li, Feng Lu, Xiaoshuang Liu, Anqi Zhou, Haile Ma

    Published 2024-02-01
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    Article
  2. 2
    The Preparation and Identification of Characteristic Flavour Compounds of Maillard Reaction Products of Protein Hydrolysate from Grass Carp (Ctenopharyngodon idella) Bone

    The Preparation and Identification of Characteristic Flavour Compounds of Maillard Reaction Products of Protein Hydrolysate from Grass Carp (Ctenopharyngodon idella) Bone by Yunliang Li, Xiaojing Wang, Xue Yang, Siyu Ruan, Anqi Zhou, Shanfeng Huang, Haile Ma

    Published 2021-01-01
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    Article

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