Science and Technology of Food Industry ›› 2026, Vol. 47 ›› Issue (18) : 115 - 123. DOI: 10.13386/j.issn1002-0306.2025080316
Food Components and Quality Mechanisms

Characteristics and Antioxidant Capacity of Schizophyllum commune Alkali-soluble Polysaccharide-Sodium Alginate Composite Hydrogel Induced by Calcium Ion

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The hierarchy quorum sensing network in Pseudomonas aeruginosa
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