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The Effects of Pasteurization and Beer Type on the Functional Compounds and Flavor Substances in Beer by Jiahui Ding, Xiaoping Hou, Jianghua Li, Xinrui Zhao, Shumin Hu

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Precise Engineering and Efficient Biosynthesis of Robust and High‐Activity Human Haemoglobin for Artificial Oxygen Carriers by Fan Liu, Jingwen Zhou, Jianghua Li, Jian Chen, Guocheng Du, Xinrui Zhao

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Construction of a Plasmid-Free <i>Escherichia coli</i> Strain with Enhanced Heme Supply to Produce Active Hemoglobins by Zihan Zhang, Baodong Hu, Jingwen Zhou, Jianghua Li, Jian Chen, Guocheng Du, Xinrui Zhao

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Efficient Synthesis of High-Active Myoglobin and Hemoglobin by Reconstructing the Mitochondrial Heme Synthetic Pathway in Engineered <i>Saccharomyces cerevisiae</i> by Xiaoyan Sun, Yunpeng Wang, Yijie Wang, Jingwen Zhou, Jianghua Li, Jian Chen, Guocheng Du, Xinrui Zhao

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<i>Bacillus multifaciens</i> sp. nov., a Crucial and Highly-Active Flavor and Protease Producer Isolated from the <i>qu</i>-Starter of Chinese <i>Wuliangye</i> Baijiu by Qingchun Luo, Xinrui Zhao, Xi Li, Yuzhu Li, Pengju Zhao, Yanping Lu, Duotao Liu, Jian Su, Jian Chen, Dong Zhao, Jianghua Li, Jia Zheng

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