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	Contribution of disulfide bond to the stability of Thermobifida fusca cutinase
	Chen, Sheng; Wu, Yufei; Su, Lingqia; Wu, Jing
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/4745797
专题	湖南大学
作者单位	1.Jiangnan Univ, State Key Lab Food Sci & Technol, 1800 Lihu Ave, Wuxi 214122, Jiangsu, Peoples R China 2.Jiangnan Univ, Minist Educ, Sch Biotechnol, 1800 Lihu Ave, Wuxi 214122, Jiangsu, Peoples R China 3.Jiangnan Univ, Minist Educ, Key Lab Ind Biotechnol, 1800 Lihu Ave, Wuxi 214122, Jiangsu, Peoples R China
推荐引用方式 GB/T 7714	Chen, Sheng,Wu, Yufei,Su, Lingqia,et al. Contribution of disulfide bond to the stability of Thermobifida fusca cutinase[J]. FOOD BIOSCIENCE,2019,Vol.27:6-10.
APA	Chen, Sheng,Wu, Yufei,Su, Lingqia,&Wu, Jing.(2019).Contribution of disulfide bond to the stability of Thermobifida fusca cutinase.FOOD BIOSCIENCE,Vol.27,6-10.
MLA	Chen, Sheng,et al."Contribution of disulfide bond to the stability of Thermobifida fusca cutinase".FOOD BIOSCIENCE Vol.27(2019):6-10.

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