机译:含离子液体的体系对培养的黄花蜜环孢菌Sacc细胞生物转化桦木素产生白桦酸的影响
Department of Food Science and Nutrition, Zhejiang University, Hangzhou, 310058, People’s Republic of China;
Department of Food Science and Nutrition, Zhejiang University, Hangzhou, 310058, People’s Republic of China;
Department of Food Science and Nutrition, Zhejiang University, Hangzhou, 310058, People’s Republic of China;
Department of Food Science and Nutrition, Zhejiang University, Hangzhou, 310058, People’s Republic of China;
Department of Food Science and Nutrition, Zhejiang University, Hangzhou, 310058, People’s Republic of China;
Department of Food Science and Nutrition, Zhejiang University, Hangzhou, 310058, People’s Republic of China;
Department of Food Science and Nutrition, Zhejiang University, Hangzhou, 310058, People’s Republic of China;
Ionic liquids; Betulinic acid; Biotransformation; Armillaria luteo-virens Sacc ZJUQH100-6;
机译:含离子液体的体系对培养的 Armillaria luteo i>- viren i> Sacc细胞生物合成甜菜碱的生物反应产生甜菜碱酸的影响。
机译:体外培养的蜜环菌黄acc Sacc ZJUQH100-6催化将桦木素转化为桦木酸生产的生物转化优化
机译:改良的黄褐菌培养细胞对天麻素生物转化条件的生产和体内抗炎活性
机译:白桦提取桦木素及合成桦木酸的研究
机译:由桦木素合成桦木酸。
机译:工程酿酒酵母从无糖蛋白中无细胞生产五环三萜类化合物无糖酸
机译:培养甘草细胞酵母提取物的豆杏仁素和桦木酸产生的差异调节
机译:通过单一转运系统在培养的神经胶质瘤细胞中高亲和力转运牛磺酸和β-丙氨酸以及低亲和力转运γ-氨基丁酸。