Contribution of disulfide bond to the stability of Thermobifida fusca cutinase | |
Sheng Chen; Yufei Wu; Lingqia Su; Jing Wu | |
刊名 | Food Bioscience
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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. |
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