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	1.	Enhancing surfactin production by using systematic CRISPRi repression to screen amino acid biosynthesis genes in Bacillus subtilis. [electronic resource] by Wang, Congya Cao, Yingxiu Wang, Yongping Sun, Liming Song, Hao Producer: 20190930 In: Microbial cell factories vol. 18 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Pectin oligosaccharides from hawthorn (Crataegus pinnatifida Bunge. Var. major): Molecular characterization and potential antiglycation activities. [electronic resource] by Zhu, Rugang Zhang, Xinyu Wang, Yu Zhang, Lijiao Wang, Congya Hu, Fengqing Ning, Chong Chen, Gang Producer: 20190419 In: Food chemistry vol. 286 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Pectin oligosaccharides from fruit of Actinidia arguta: Structure-activity relationship of prebiotic and antiglycation potentials. [electronic resource] by Zhu, Rugang Wang, Congya Zhang, Lijiao Wang, Yu Chen, Gang Fan, Jungang Jia, Youfeng Yan, Fengwen Ning, Chong Producer: 20190826 In: Carbohydrate polymers vol. 217 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	Pectin oligosaccharides from hawthorn (Crataegus pinnatifida Bunge. Var. major) inhibit the formation of advanced glycation end products in infant formula milk powder. [electronic resource] by Zhu, Rugang Hong, Mengling Zhuang, Chunyun Zhang, Lijiao Wang, Congya Liu, Jianli Duan, Zhenhua Shang, Feifei Hu, Fengqing Li, Tiejing Ning, Chong Chen, Gang Producer: 20200401 In: Food & function vol. 10 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)