Department of Freshwater and Marine Ecology, Institute for Biodiversity and Ecosystem Dynamics, University of Amsterdam, Amsterdam, Netherlands;
School of Life Sciences, University of Dundee, Dundee, UK;
School of Natural Sciences, University of Stirling, Stirling, UK;
Institute of Marine Sciences, University of North Carolina at Chapel Hill, Morehead City, USA;
College of Environment, Hohai University, Nanjing, China;
Department F.-A. Forel for Aquatic and Environmental Sciences and Institute for Environmental Sciences, University of Geneva, Geneva, Switzerland;
Department of Freshwater and Marine Ecology, Institute for Biodiversity and Ecosystem Dynamics, University of Amsterdam, Amsterdam, Netherlands;
Department of Freshwater and Marine Ecology, Institute for Biodiversity and Ecosystem Dynamics, University of Amsterdam, Amsterdam, Netherlands;
机译:利用水华中的蓝细菌生物质生产乳酸
机译:糖精中挥发性脂肪酸和产氢的优化:产酸和微生物群落的分子分析
机译:厌氧消化系统生物沉积过程中挥发性脂肪酸氧化和甲烷产生的变异:微生物群落分析揭示微生物相互作用对代谢途径的影响
机译:直接输注ESI的蓝藻无脂肪酸的定量分析
机译:通过自然微生物群落的生物勘查提高蓝细菌氢的生产。
机译:脂肪酸氨基酸及其稳定碳同位素揭示的蓝藻水华期间中纬度中层浮游动物的代谢和觅食策略
机译:对反刍动物的纳米尔草和水果果皮的发酵动力学(体外)比较:有机质降解性,挥发性脂肪酸浓度,估计甲烷和微生物生物量产生的模式