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	Purification, characterisation and salt-tolerance molecular mechanisms of aspartyl aminopeptidase from Aspergillus oryzae 3.042
	Gao, Xianli[1]; Yin, Yiyun[2]; Zhou, Cunshan[3]
刊名	FOOD CHEMISTRY
	2018
卷号	240页码:377-385
关键词	Soy sauce Aspergillus oryzae Aspartyl aminopeptidase Structural characteristics Salt-tolerance mechanisms
ISSN号	0308-8146
DOI	http://dx.doi.org/10.1016/j.foodchem.2017.07.081
URL标识	查看原文
收录类别	SCI(E) ; EI ; PUBMED
WOS记录号	WOS:000411356900046
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/5340033
专题	江苏大学
作者单位	1.[1]Jiangsu Univ, Sch Food & Biol Engn, 301 Xuefu Rd, Zhenjiang 212013, Peoples R China. 2.[2]Jiangsu Univ, Sch Food & Biol Engn, 301 Xuefu Rd, Zhenjiang 212013, Peoples R China. 3.[3]Jiangsu Univ, Sch Food & Biol Engn, 301 Xuefu Rd, Zhenjiang 212013, Peoples R China.
推荐引用方式 GB/T 7714	Gao, Xianli[1],Yin, Yiyun[2],Zhou, Cunshan[3]. Purification, characterisation and salt-tolerance molecular mechanisms of aspartyl aminopeptidase from Aspergillus oryzae 3.042[J]. FOOD CHEMISTRY,2018,240:377-385.
APA	Gao, Xianli[1],Yin, Yiyun[2],&Zhou, Cunshan[3].(2018).Purification, characterisation and salt-tolerance molecular mechanisms of aspartyl aminopeptidase from Aspergillus oryzae 3.042.FOOD CHEMISTRY,240,377-385.
MLA	Gao, Xianli[1],et al."Purification, characterisation and salt-tolerance molecular mechanisms of aspartyl aminopeptidase from Aspergillus oryzae 3.042".FOOD CHEMISTRY 240(2018):377-385.

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