W. Mao

发表

Amylase Activity in Banana Fruit: Properties and Changes in Activity with Ripening

J. Kinsella, W. Mao, 1981 .

PARAMETERS OF TEXTURE CHANGE IN PROCESSED FISH: CROSS-LINKAGE OF PROTEINS.

C. Sterling, W. Mao, 1970, Journal of texture studies.

PARAMETERS OF TEXTURE CHANGE IN PROCESSED FISH: PROTEIN CRYSTALLIZATION.

C. Sterling, W. Mao, 1970, Journal of texture studies.

High production of alkaline protease byBacillus licheniformis in a fed-batch fermentation using a synthetic medium

W. Mao, D. Freedman, R. Pan, 1992, Journal of Industrial Microbiology.