Your browser doesn't support javascript.
loading
Characterization of a novel type I l-asparaginase from Acinetobacter soli and its ability to inhibit acrylamide formation in potato chips.
Jiao, Linshu; Chi, Huibing; Lu, Zhaoxin; Zhang, Chong; Chia, Shir Reen; Show, Pau Loke; Tao, Yang; Lu, Fengxia.
Afiliação
  • Jiao L; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
  • Chi H; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
  • Lu Z; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
  • Zhang C; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
  • Chia SR; Department of Chemical and Environmental Engineering, Faculty of Science and Engineering, University of Nottingham Malaysia, 43500 Semenyih, Selangor Darul Ehsan, Malaysia.
  • Show PL; Department of Chemical and Environmental Engineering, Faculty of Science and Engineering, University of Nottingham Malaysia, 43500 Semenyih, Selangor Darul Ehsan, Malaysia.
  • Tao Y; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
  • Lu F; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China. Electronic address: lufengxia@njau.edu.cn.
J Biosci Bioeng ; 129(6): 672-678, 2020 Jun.
Article em En | MEDLINE | ID: mdl-32088137
Assuntos
Palavras-chave
Texto completo
Adicionar na Minha BVS
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Base de dados: MEDLINE Assunto principal: Asparaginase / Acinetobacter / Solanum tuberosum / Acrilamida Idioma: En Revista: J Biosci Bioeng Ano de publicação: 2020 Tipo de documento: Article
Texto completo
Adicionar na Minha BVS
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Base de dados: MEDLINE Assunto principal: Asparaginase / Acinetobacter / Solanum tuberosum / Acrilamida Idioma: En Revista: J Biosci Bioeng Ano de publicação: 2020 Tipo de documento: Article