Advances in bio-manufacturing of food functional factors based on regulating cell growth of model microorganism
Author:
Publisher
Science China Press., Co. Ltd.
Subject
General Medicine
Link
https://engine.scichina.com/doi/pdf/258A7F25F33A4BBE9FC87C44524A727C
Reference135 articles.
1. Baker M T, Lu P, Parrella J. Consumer acceptance toward functional foods: a scoping review. Int J Environ Res Public Health, 2022, 19:
2. Galanakis C M. Functionality of food components and emerging technologies. Foods, 2021, 10:
3. Choi K R, Jang W D, Yang D. Systems metabolic engineering strategies: integrating systems and synthetic biology with metabolic engineering. Trends Biotechnol, 2019, 37: 817-837.
4. Xu X, Liu Y, Du G. Microbial chassis development for natural product biosynthesis. Trends Biotechnol, 2020, 38: 779-796.
5. Przystalowska H, Zeyland J, Szymanowska-Powalowska D. 1,3-Propanediol production by new recombinant Escherichia coli containing genes from pathogenic bacteria. Microbiol Res, 2015, 171: 1-7.
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