Nutritional and Flavor Characteristics of Lactobacillus rhamnosus Fermented Goji Berry Juice and Its Antioxidant Activity and in Vitro Inhibition of Xanthine Oxidase Activity by Xin AN, Tongtong LI, Jiaxue HU, Huiyan LIU, Haitian FANG, Xiaobo WEI

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Process Optimization and Flavor Substance Analysis of Probiotic Fermented Apple Juice by Xiaomin WU, Fang WANG, Yingyin GAO, Xiaobo WEI, Haitian FANG, Huiyan LIU

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Enhancing the Ability of Escherichia coli to Synthesise L-Isoleucine Using λ-Red Recombinant Technology Combined with Complex Mutagenesis by Jipeng WANG, Tengteng ZHU, Lu LIU, Cheng MA, Xiaobo WEI, Huiyan LIU, Haitian FANG

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Increased distribution of carbon metabolic flux during de novo cytidine biosynthesis via attenuation of the acetic acid metabolism pathway in Escherichia coli by Tong Ye, Wei Ding, Zhengxu An, Haojie Zhang, Xiaobo Wei, Junnan Xu, Huiyan Liu, Haitian Fang

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Plasma fibronectin is a prognostic biomarker of disability in Parkinson’s disease: a prospective, multicenter cohort study by Shuzhen Zhu, Hualin Li, Zifeng Huang, Yiheng Zeng, Jianmin Huang, Guixia Li, Shujuan Yang, Hang Zhou, Zihan Chang, Zhenchao Xie, Rongfang Que, Xiaobo Wei, Minzi Li, Yanran Liang, Wenbiao Xian, Mengyan Li, Ying Pan, Fanheng Huang, Lin Shi, Chengwu Yang, Chao Deng, Lucia Batzu, Karolina Poplawska-Domaszewicz, Shuhan Chen, Ling-Ling Chan, K Ray Chaudhuri, Eng-King Tan, Qing Wang

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