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pro vyhledávání: '"Xizhi Hong"'
Publikováno v:
Molecules, Vol 29, Iss 8, p 1895 (2024)
Xylanase is an essential component used to hydrolyze the xylan in wheat flour to enhance the quality of bread. Presently, cold-activated xylanase is popularly utilized to aid in the development of dough. In this study, ancestral sequence reconstructi
Externí odkaz:
https://doaj.org/article/4dc4e8709c474efd81aaed153a7f7d31
