Contribution of disulfide bond to the stability of Thermobifida fusca cutinase | |
Chen, Sheng; Wu, Yufei; Su, Lingqia; Wu, Jing | |
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/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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