Results 11 to 20 of about 175,288 (216)
Functional Characterization of the 1-Deoxy-D-Xylulose 5-Phosphate Synthase Genes in Morus notabilis
Frontiers in Plant Science, 2020 Terpenoids are considered to be the largest group of secondary metabolites and natural products. Studies have revealed 1-deoxy-D-xylulose 5-phosphate synthase (DXS) is the first and rate-limiting enzyme in the plastidial methylerythritol phosphate ...
Shaoyu Zhang +13 more
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Shipin yu jixie, 2023 Objective: To solve the problem of difficult preservation of fresh Mulberry, fresh Mulberry is fermented by Lactobacillus plantarum to produce Mulberry Jiaosu. Methods: Using fresh Mulberry juice as the raw material, Lactobacillus plantarum as strain and
WU Deguang +3 more
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Nutrition assessment of new created mulberry varieties [PDF]
E3S Web of Conferences, 2021 This research was aimed at establishing high-quality and abundant cocoon cultivation in the country, to create new high-quality and nutritious mulberry varieties and gradually introduce them into production.
Rajabov N.O. +5 more
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Development of non-destructive methodology using ATR-FTIR with PCA to differentiate between historical Pacific barkcloth [PDF]
, 2019 Barkcloths, non-woven textiles originating from the Pacific Islands, form part of many museum collections and date back to the 18th and 19th centuries.
Holmes-Smith, A. Sheila +2 more
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BMC Plant Biology, 2022 Background The use of mulberry leaves has long been limited to raising silkworms, but with the continuous improvement of mulberry (Morus alba) resource development and utilization, various mulberry leaf extension products have emerged. However, the fresh
Ruixue Li +4 more
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Study on the Application of Propylene Glycol Alginate and Pectin in Drinking Mulberry Yoghurt
Shipin gongye ke-ji, 2023 This paper studied the effect of propylene glycol alginate and pectin stabilization system on the stability and quality of drinking mulberry yoghurt. Based on the centrifugation sedimentation rate, particle size distribution, viscosity, Zeta potential ...
Yuqing XUE +10 more
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Shipin gongye ke-ji, 2022 In order to improve the preservation rate of total phenols and flavonoids, the fermentation technology of grape medicine mulberry wine was explored, and the antioxidant activity and bile acid binding capacity of grape medicine mulberry wine were studied.
Zununa GULIMIRE +7 more
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Studia Universitatis Babes-Bolyai Chemia, 2020 The aim of this work was to evaluate the content of phenolic compounds (phenols, flavonoids and anthocyanins) of Morus alba L. fruit (white mulberry), Morus rubra L. (red mulberry) and Morus nigra L. fruit (black mulberry) by the HPLC analysis.
Danica DIMITRIJEVIĆ +7 more
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Fermentation, 2023 To evaluate the fermentation properties and bacterial community composition of mulberry leaves when ensiled with smooth bromegrass, and the effects of Lactobacillus plantarum inoculation on the mixed silage of mulberry leaves and smooth bromegrass ...
Weihan Yang +5 more
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PENENTUAN UMUR SIMPAN SMOOTHIES BLACK MULBERRY (Morus Nigra L.) DALAM KEMASAN BOTOL KACA DENGAN METODE ASLT PENDEKATAN ARRHENIUS [PDF]
, 2016 Maksud dari penelitian ini adalah menduga umur simpan smoothies black mulberry berdasarkan pendekatan Arrhenius dengan tujuan mengetahui berapa lama umur simpan smoothies mulberry pada suhu penyimpanan yang berbeda berdasarkan pendekatan Arrhenius.
CITRA SUKMA WIDOWATI, 123020293 +2 more
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