Introduction of glycine and proline residues onto protein surface increases the thermostability of endoglucanase CelA from Clostridium thermocellum

Published 2010 View Full Article

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Title
Introduction of glycine and proline residues onto protein surface increases the thermostability of endoglucanase CelA from Clostridium thermocellum
Authors
Keywords
-
Journal
BIORESOURCE TECHNOLOGY
Volume 102, Issue 3, Pages 3636-3638
Publisher
Elsevier BV
Online
2010-11-14
DOI
10.1016/j.biortech.2010.11.043

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