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
Sheng, Jun
Ji, Xiaofeng
Zheng, Yuan
Wang, Zhipeng
Sun, Mi
Funding for this research was provided by:
Basic research funds of Central Government and Public Research Institutes (2014C04XK01, 20603022013016)
License valid from 2016-07-09