Production, purification, and functional properties of microbial fibrinolytic enzymes produced by microorganism obtained from soy-based fermented foods: Developments and challenges

Production, purification, and functional properties of microbial fibrinolytic enzymes produced by microorganism obtained from soy-based fermented foods: Developments and challenges

10.1080/10408398.2022.2134980

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書目詳細資料
Main Authors: Mingjing Yao, Yang Yang, Jing Fan, Chunmin Ma, Xiaofei Liu, Yan Wang, Bing Wang, Zhihui Sun, David Julian McClements, Jiaxiang Zhang, Liping Liu, Guanghua Xia, Na Zhang, Quancai Sun
其他作者: FOOD SCIENCE & TECHNOLOGY
格式: Review
出版: Taylor & Francis 2024
在線閱讀:https://scholarbank.nus.edu.sg/handle/10635/248243
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總結:10.1080/10408398.2022.2134980

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