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Removal of substrate inhibition of Acinetobacter baumannii xanthine oxidase by point mutation at Gln-201 enables efficient reduction of purine content in fish sauce.
Wen, You; Xu, Jiahui; Pan, Donglei; Wang, Chenghua.
Afiliação
  • Wen Y; College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, People's Republic of China.
  • Xu J; College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, People's Republic of China.
  • Pan D; College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, People's Republic of China.
  • Wang C; College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, People's Republic of China.
Food Chem X ; 17: 100593, 2023 Mar 30.
Article em En | MEDLINE | ID: mdl-36845495
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Food Chem X Ano de publicação: 2023 Tipo de documento: Article País de publicação: Holanda
Texto completo
Adicionar na Minha BVS
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Food Chem X Ano de publicação: 2023 Tipo de documento: Article País de publicação: Holanda