Characterization of a novel type I L-asparaginase from Acinetobacter soli and its ability to inhibit acrylamide formation in potato chips
Release time:2024-11-21Hits:
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Impact Factor:
2.746
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Affiliation of Author(s):
食品科技学院
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Journal:
JOURNAL OF BIOSCIENCE AND BIOENGINEERING
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Document Code:
ghds8w1iwh67294sfdep4308hqkfwg8m
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Volume:
129
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Issue:
6
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Page Number:
672-678
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Translation or Not:
no
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Date of Publication:
2020-01-01
