Keyphrases
Bioluminescent
100%
Food Ingredients
100%
Rhamnose
100%
Microbial Biosensor
100%
Pectin
60%
Escherichia Coli
40%
Chemical Method
20%
Vibrio Fischeri
20%
Response Rate
20%
Plasmid
20%
High Ratio
20%
Fold Increase
20%
Carbohydrates
20%
Bioluminescence
20%
Promoterless
20%
Target Analyte
20%
Hydrolysis
20%
Promoter Region
20%
Calibration Curve
20%
Biochemistry, Genetics and Molecular Biology
Rhamnose
100%
Bioluminescence
100%
Pectin
60%
Promoter Region
40%
Escherichia coli
40%
Plasmid
20%
Enzymatic Hydrolysis
20%
Food Science
Food Ingredient
100%
Pectin
100%
Escherichia coli
66%
Vibrio
33%
Plasmid
33%
Immunology and Microbiology
Bioluminescence
100%
Escherichia coli
66%
Promoter Region
66%
Aliivibrio fischeri
33%
Plasmid
33%