Recent research on the physiological functions, applications, and biotechnological production of D-allose.

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第一作者： Ziwei,Chen

第一单位： State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, China.

作者： Ziwei,Chen ^[1] ; Jiajun,Chen ^[1] ; Wenli,Zhang ^[1] ; Tao,Zhang ^[2] ; Cuie,Guang ^[1] ; Wanmeng,Mu ^[3]

作者单位： State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, China. ^[1] State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, China.;International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, 214122, China. ^[2] State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, China. wmmu@jiangnan.edu.cn.;International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, 214122, China. wmmu@jiangnan.edu.cn. ^[3]

关键词 Application Biological production D-Allose Physiological function

主题词生物技术(Biotechnology);食品工艺学(Food Technology);葡萄糖(Glucose);甜味剂(Sweetening Agents)

DOI 10.1007/s00253-018-8916-6

PMID 29577167

发布时间 2019-01-14

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准确一般字义偏差语意偏离译文作用小提交