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  1. 1
    Effect of lactic acid bacteria cooperating with Aspergillus in koji-making on quality of finished koji and soy sauce

    Effect of lactic acid bacteria cooperating with Aspergillus in koji-making on quality of finished koji and soy sauce by WEI Linyan, WANG Jinglin, FANG Fang

    Published 2025-06-01
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  2. 2
    E3 ligase Skp2-mediated stabilization of survivin contributes to radioresistance

    E3 ligase Skp2-mediated stabilization of survivin contributes to radioresistance by Shiming Tan, Ruirui Wang, Jinglin Fang, Ming Yi, Pengfei Guo, Shuangze Han, Xiaoying Li, Yu Gan, Jinzhuang Liao, Xinfang Yu, Wei Li

    Published 2025-04-01
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