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