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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Bibliographic Details
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
Other Authors:	FOOD SCIENCE & TECHNOLOGY
Format:	Review
Published:	Taylor & Francis 2024
Online Access:	https://scholarbank.nus.edu.sg/handle/10635/248243
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Institution:	National University of Singapore

id	sg-nus-scholar.10635-248243
record_format	dspace
spelling	sg-nus-scholar.10635-2482432024-05-06T02:55:13Z Production, purification, and functional properties of microbial fibrinolytic enzymes produced by microorganism obtained from soy-based fermented foods: Developments and challenges 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 FOOD SCIENCE & TECHNOLOGY 10.1080/10408398.2022.2134980 Critical Reviews in Food Science and Nutrition 64 12 3725-3750 2024-05-06T02:55:12Z 2024-05-06T02:55:12Z 2022-10-31 Review 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 (2022-10-31). Production, purification, and functional properties of microbial fibrinolytic enzymes produced by microorganism obtained from soy-based fermented foods: Developments and challenges. Critical Reviews in Food Science and Nutrition 64 (12) : 3725-3750. ScholarBank@NUS Repository. https://doi.org/10.1080/10408398.2022.2134980 1040-8398 https://scholarbank.nus.edu.sg/handle/10635/248243 Taylor & Francis Taylor & Francis
institution	National University of Singapore
building	NUS Library
continent	Asia
country	Singapore Singapore
content_provider	NUS Library
collection	ScholarBank@NUS
description	10.1080/10408398.2022.2134980
author2	FOOD SCIENCE & TECHNOLOGY
author_facet	FOOD SCIENCE & TECHNOLOGY 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
format	Review
author	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
spellingShingle	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 Production, purification, and functional properties of microbial fibrinolytic enzymes produced by microorganism obtained from soy-based fermented foods: Developments and challenges
author_sort	Mingjing Yao
title	Production, purification, and functional properties of microbial fibrinolytic enzymes produced by microorganism obtained from soy-based fermented foods: Developments and challenges
title_short	Production, purification, and functional properties of microbial fibrinolytic enzymes produced by microorganism obtained from soy-based fermented foods: Developments and challenges
title_full	Production, purification, and functional properties of microbial fibrinolytic enzymes produced by microorganism obtained from soy-based fermented foods: Developments and challenges
title_fullStr	Production, purification, and functional properties of microbial fibrinolytic enzymes produced by microorganism obtained from soy-based fermented foods: Developments and challenges
title_full_unstemmed	Production, purification, and functional properties of microbial fibrinolytic enzymes produced by microorganism obtained from soy-based fermented foods: Developments and challenges
title_sort	production, purification, and functional properties of microbial fibrinolytic enzymes produced by microorganism obtained from soy-based fermented foods: developments and challenges
publisher	Taylor & Francis
publishDate	2024
url	https://scholarbank.nus.edu.sg/handle/10635/248243
_version_	1800916062281138176

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

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