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1
S10529-016-2168-2
S10529-016-2168-2
http://dx.doi.org/10.1007/S10529-016-2168-2
Improvement in the thermostability of chitosanase from Bacillus ehimensis by introducing artificial disulfide bonds.
P356
Q51256381-555D3DF3-EC40-49C4-BFC3-7F76037E721C
P356
S10529-016-2168-2
http://dx.doi.org/10.1007/S10529-016-2168-2