Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Changlu XUE"'
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 20, Pp 101-107 (2023)
Leghemoglobin is a kind of plant-derived hemoglobin, which can be used as an important flavor catalyst and colorant in the processing of plant protein-based meat because of the property of increasing the fidelity of the product greatly. In order to r
Externí odkaz:
https://doaj.org/article/8e051a7bded14114ad838a7bb3ebed84
Autor:
Youran Shao, Changlu Xue, Wenqian Liu, Siqi Zuo, Peilian Wei, Lei Huang, Jiazhang Lian, Zhinan Xu
Publikováno v:
Bioresource technology. 363
Soy leghemoglobin is a key food additive that imparts meaty flavor and color to meat analogs. Here, a Pichia pastoris strain capable of high-yield secretory production of functional leghemoglobin was developed through gene dosage optimization and hem
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::76c5434ca42fa875a48d87c23fb54734
https://pubmed.ncbi.nlm.nih.gov/36067892
https://pubmed.ncbi.nlm.nih.gov/36067892