Slika naslovnice

Property improvement of α-amylase from Bacillus stearothermophilus by deletion of amino acid residues arginine 179 and glycine 180

Permalink: http://skupni.nsk.hr/Record/nsk.NSK01001102914/Details
Matična publikacija: Food technology and biotechnology
56 (2018), 1 ; str. 58-64
Glavni autori: Gai, Yuanming (Author), Chen, Jingqi, Zhang, Shibin, Zhu, Beiwei, Zhang, Dawei
Vrsta građe: Članak
Jezik: eng
Predmet:
α-amilaza > Bacillus subtilis > Fermentacija > Ciljana mutageneza > Termostabilnost
Online pristup: Elektronička verzija članka
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245 1 0 |a Property improvement of α-amylase from Bacillus stearothermophilus by deletion of amino acid residues arginine 179 and glycine 180 /  |c Yuanming Gai, Jingqi Chen, Shibin Zhang, Beiwei Zhu, Dawei Zhang. 
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500 |a 7th biennial conference of the International Bioprocessing Association – International Forum on Industrial Bioprocessing (IBA-IFIBiop), Jiangnan University, Wuxi, PR China, May 21-24, 2017. 
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653 0 |a α-amilaza  |a Bacillus subtilis  |a Fermentacija  |a Ciljana mutageneza  |a Termostabilnost 
700 1 |a Chen, Jingqi  |4 aut  |9 HR-ZaNSK 
700 1 |a Zhang, Shibin  |4 aut  |9 HR-ZaNSK 
700 1 |a Zhu, Beiwei  |4 aut  |9 HR-ZaNSK 
700 1 |a Zhang, Dawei  |4 aut  |9 HR-ZaNSK 
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