A MULTI-SOURCE DATA FUSION FRAMEWORK FOR REVEALING THE REGULATORY MECHANISM OF BREAST CANCER IMMUNE EVASION




Addition of Lactobacillus fermentum to Fermented Sea Buckthorn (Hippophae rhamnoides L.) Fruit Vinegar Significantly Improves Its Sour Taste

Fruit vinegar is typically produced through a two-stage deep liquid fermentation involving alcohol fermentation (Saccharomyces cerevisiae) and acetic acid fermentation (Acetobacter pasteurianus).In order to enhance the flavor and texture of sea buckthorn fruit vinegar, Lactobacillus fermentum was introduced into the alcoholic fermentation stage.At

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Preparation of 2D square-like Bi2S3-BiOCl heterostructures with enhanced visible light-driven photocatalytic performance for dye pollutant degradation

A series of Bi2S3-BiOCl composites with two-dimensional (2D) square-like structures Car Model Kit were prepared via a two-step anion exchange route.X-ray diffraction (XRD), scanning electron microscopy (SEM), transmission electron microscopy (TEM), and diffuse reflectance spectra (DRS) were used to investigate the properties of the as-prepared Bi2S

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