Enhancement of thermostability of phenylalanine hydroxylase based on the strategy of screening and optimization of additives

YE Shuang-shuang,ZHOU Li,ZHOU Zhe-min

Food and Fermentation Industries ›› 2016, Vol. 42 ›› Issue (6) : 56.

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PDF(1267 KB)
Food and Fermentation Industries ›› 2016, Vol. 42 ›› Issue (6) : 56.

Enhancement of thermostability of phenylalanine hydroxylase based on the strategy of screening and optimization of additives

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2016, 42(6): 56

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