Biochemical characterization of a novel L-asparaginase from Paenibacillus barengoltzii being suitable for acrylamide reduction in potato chips and mooncakes

Published 2017 View Full Article

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Title
Biochemical characterization of a novel L-asparaginase from Paenibacillus barengoltzii being suitable for acrylamide reduction in potato chips and mooncakes
Authors
Keywords
Paenibacillus barengjkkoltzii, L-asparaginase, Characterization, Acrylamide, Food safety
Journal
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
Volume 96, Issue -, Pages 93-99
Publisher
Elsevier BV
Online
2016-12-03
DOI
10.1016/j.ijbiomac.2016.11.115

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