QQ客服 官方微博 反馈留言

	Contribution of disulfide bond to the stability of Thermobifida fusca cutinase
	Sheng Chen; Yufei Wu; Lingqia Su; Jing Wu
刊名	Food Bioscience
	2019
卷号	Vol.27页码:6-10
关键词	Disulfide bond Cutinase Production Thermostability
ISSN号	2212-4292
URL标识	查看原文
公开日期	[db:dc_date_available]
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/4608074
专题	湖南大学
作者单位	1.a State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Ave., Wuxi, Jiangsu 214122, China 2.School of Biotechnology and Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, 1800 Lihu Ave., Wuxi, Jiangsu 214122, China
推荐引用方式 GB/T 7714	Sheng Chen,Yufei Wu,Lingqia Su,et al. Contribution of disulfide bond to the stability of Thermobifida fusca cutinase[J]. Food Bioscience,2019,Vol.27:6-10.
APA	Sheng Chen,Yufei Wu,Lingqia Su,&Jing Wu.(2019).Contribution of disulfide bond to the stability of Thermobifida fusca cutinase.Food Bioscience,Vol.27,6-10.
MLA	Sheng Chen,et al."Contribution of disulfide bond to the stability of Thermobifida fusca cutinase".Food Bioscience Vol.27(2019):6-10.

个性服务

查看访问统计

相关权益政策

暂无数据

收藏/分享

除非特别说明，本系统中所有内容都受版权保护，并保留所有权利。