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Developing a xylanase XYNZG from Plectosphaerella cucumerina for baking by heterologously expressed in Kluyveromyces lactis
BACKGROUND: Xylanase can replace chemical additives to improve the volume and sensory properties of bread in the baking. Suitable baking xylanase with improved yield will promote the application of xylanase in baking industry. The xylanase XYNZG from the Plectosphaerella cucumerina has been previous...
Wedi'i Gadw mewn:
| Cyhoeddwyd yn: | BMC Biotechnol |
|---|---|
| Prif Awduron: | , , , , , |
| Fformat: | Artigo |
| Iaith: | Inglês |
| Cyhoeddwyd: |
BioMed Central
2014
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| Pynciau: | |
| Mynediad Ar-lein: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4297440/ https://ncbi.nlm.nih.gov/pubmed/25511290 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1186/s12896-014-0107-7 |
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