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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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

Internet

https://scholarbank.nus.edu.sg/handle/10635/248243

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