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Qun Wu

Showing results (21-30 of 656) with videos related to

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International Journal of Food Microbiology|February 14, 2015
Regulating yeast flavor metabolism by controlling saccharification reaction rate in simultaneous saccharification and fermentation of Chinese Maotai-flavor liquorQun Wu, Bi Chen, Yan Xu
Journal of Cancer Research and Therapeutics|April 6, 2022
Survival analysis of patients with recurrent or metastatic soft tissue sarcoma who were treated by cryoablation: A real-world retrospective studyQun Wu, Jing Li, Wuwei Yang
Zhejiang Da Xue Xue Bao. Yi Xue Ban = Journal of Zhejiang University. Medical Sciences|December 23, 2011
[Therapeutic effect of compound anisodine for primary open angle glaucoma]Yan-Hong Chen, Lian-Qun Wu
Bioresource Technology|April 3, 2017
Production of surfactin from waste distillers' grains by co-culture fermentation of two Bacillus amyloliquefaciens strainsYan Zhi, Qun Wu, Yan Xu
Toxicology|May 13, 2004
Poison control services in ChinaYi-Qun Wu, Cheng-Ye Sun
International Journal of Food Microbiology|August 28, 2013
Yeast community associated with the solid state fermentation of traditional Chinese Maotai-flavor liquorQun Wu, Liangqiang Chen, Yan Xu
Journal of Agricultural and Food Chemistry|January 24, 2018
Biodegradation of Ethyl Carbamate and Urea with Lysinibacillus sphaericus MT33 in Chinese Liquor FermentationKaixiang Cui, Qun Wu, Yan Xu
Frontiers in Psychology|March 29, 2020
Place Identity: How Far Have We Come in Exploring Its Meanings?Jianchao Peng, Dirk Strijker, Qun Wu
Journal of Molecular Neuroscience : MN|January 16, 2016
Silencing of Id2 Alleviates Chronic Neuropathic Pain Following Chronic Constriction InjuryLiuming Jiang, Qun Wu, Tao Yang
Applied and Environmental Microbiology|October 18, 2015
Flavor Profile of Chinese Liquor Is Altered by Interactions of Intrinsic and Extrinsic MicrobesQun Wu, Yu Kong, Yan Xu
Pageof 66

Showing results (21-30 of 656) with videos related to

Sort By:
Pageof 66
International Journal of Food Microbiology|February 14, 2015
Regulating yeast flavor metabolism by controlling saccharification reaction rate in simultaneous saccharification and fermentation of Chinese Maotai-flavor liquorQun Wu, Bi Chen, Yan Xu
Journal of Cancer Research and Therapeutics|April 6, 2022
Survival analysis of patients with recurrent or metastatic soft tissue sarcoma who were treated by cryoablation: A real-world retrospective studyQun Wu, Jing Li, Wuwei Yang
Zhejiang Da Xue Xue Bao. Yi Xue Ban = Journal of Zhejiang University. Medical Sciences|December 23, 2011
[Therapeutic effect of compound anisodine for primary open angle glaucoma]Yan-Hong Chen, Lian-Qun Wu
Bioresource Technology|April 3, 2017
Production of surfactin from waste distillers' grains by co-culture fermentation of two Bacillus amyloliquefaciens strainsYan Zhi, Qun Wu, Yan Xu
Toxicology|May 13, 2004
Poison control services in ChinaYi-Qun Wu, Cheng-Ye Sun
International Journal of Food Microbiology|August 28, 2013
Yeast community associated with the solid state fermentation of traditional Chinese Maotai-flavor liquorQun Wu, Liangqiang Chen, Yan Xu
Journal of Agricultural and Food Chemistry|January 24, 2018
Biodegradation of Ethyl Carbamate and Urea with Lysinibacillus sphaericus MT33 in Chinese Liquor FermentationKaixiang Cui, Qun Wu, Yan Xu
Frontiers in Psychology|March 29, 2020
Place Identity: How Far Have We Come in Exploring Its Meanings?Jianchao Peng, Dirk Strijker, Qun Wu
Journal of Molecular Neuroscience : MN|January 16, 2016
Silencing of Id2 Alleviates Chronic Neuropathic Pain Following Chronic Constriction InjuryLiuming Jiang, Qun Wu, Tao Yang
Applied and Environmental Microbiology|October 18, 2015
Flavor Profile of Chinese Liquor Is Altered by Interactions of Intrinsic and Extrinsic MicrobesQun Wu, Yu Kong, Yan Xu
Pageof 66