Cong, Shanzi
Tian, Kangming
Zhang, Xin
Lu, Fuping
Singh, Suren
Prior, Bernard
Wang, Zheng-Xiang http://orcid.org/0000-0003-0274-4639
Funding for this research was provided by:
the Intergovernmental International Scientific and Technological Innovation Cooperation Program, MOST, China (2018YFE0100400)
the Raising Program of Innovation Team for Tianjin Universities, Tianjin, China (TD12-5002)
Article History
Received: 11 March 2019
Accepted: 23 May 2019
First Online: 3 June 2019
Compliance with ethical standards
:
: The authors declare that a Chinese Innovative Patent based on the use of this enzyme or its mutants for improving the flavor of fermented foods is under application.