LIU Bai-Hong
4. Synergetic Innovation Center of Food Safety and Nutrition, Wuxi, Jiangsu 214122, China; 5. School of Biotechnology, Jiangnan University, Wuxi, Jiangsu 214122, ChinaZHANG Juan
1. Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi, Jiangsu 214122, China; 5. School of Biotechnology, Jiangnan University, Wuxi, Jiangsu 214122, ChinaDU Guo-Cheng
3. The Key Laboratory of Carbohydrate and Biotechnology, Jiangnan University, Wuxi, Jiangsu 214122, China; 5. School of Biotechnology, Jiangnan University, Wuxi, Jiangsu 214122, ChinaCHEN Jian
2. National Engineering Labotatory for Cereal Fermentation Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; 5. School of Biotechnology, Jiangnan University, Wuxi, Jiangsu 214122, ChinaLIAO Xiang-Ru
1. Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi, Jiangsu 214122, China; 5. School of Biotechnology, Jiangnan University, Wuxi, Jiangsu 214122, ChinaLIU Bai-Hong, ZHANG Juan, DU Guo-Cheng, CHEN Jian, LIAO Xiang-Ru. Effects of the N-terminus of keratinase from Bacillus licheniformis on activity and thermostability[J]. Microbiology China, 2014, 41(8): 1491-1497
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