Improvement in the thermostability of chitosanase from Bacillus ehimensis by introducing artificial disulfide bonds.
about
Improvement in the thermostability of chitosanase from Bacillus ehimensis by introducing artificial disulfide bonds.
description
2016 nî lūn-bûn
@nan
2016年の論文
@ja
2016年学术文章
@wuu
2016年学术文章
@zh
2016年学术文章
@zh-cn
2016年学术文章
@zh-hans
2016年学术文章
@zh-my
2016年学术文章
@zh-sg
2016年學術文章
@yue
2016年學術文章
@zh-hant
name
Improvement in the thermostabi ...... ng artificial disulfide bonds.
@en
Improvement in the thermostabi ...... ng artificial disulfide bonds.
@nl
type
label
Improvement in the thermostabi ...... ng artificial disulfide bonds.
@en
Improvement in the thermostabi ...... ng artificial disulfide bonds.
@nl
prefLabel
Improvement in the thermostabi ...... ng artificial disulfide bonds.
@en
Improvement in the thermostabi ...... ng artificial disulfide bonds.
@nl
P2093
P2860
P1476
Improvement in the thermostabi ...... ng artificial disulfide bonds.
@en
P2093
P2860
P2888
P304
P356
10.1007/S10529-016-2168-2
P577
2016-07-09T00:00:00Z