Crossmark

Improvement in the thermostability of chitosanase from Bacillus ehimensis by introducing artificial disulfide bonds

Crossref DOI link: https://doi.org/10.1007/s10529-016-2168-2

Published Online: 2016-07-09

Published Print: 2016-10

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Sheng, Jun

Ji, Xiaofeng

Zheng, Yuan

Wang, Zhipeng

Sun, Mi
Funding

Funding for this research was provided by:

Basic research funds of Central Government and Public Research Institutes (2014C04XK01)

Basic research funds of Central Government and Public Research Institutes (20603022013016)
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License valid from 2016-07-09