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Published in 2023 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.3c01722
Abstract: Caffeic acid is a phenolic acid compound widely applied in the food and pharmaceutical fields. Currently, one of the reasons for the low yield of caffeic acid biosynthesis is that the carbon flow enters mainly…
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Keywords:
system;
dual layered;
layered dynamic;
dynamic regulation ... See more keywords