Systematic functional analysis and application of a cold-active serine protease from a novel Chryseobacterium sp.

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标题

作者

关键词

Cold-active serine protease, Meat tenderization, Organic solvent, Optimization, Purification, Chryseobacterium, sp.

出版物

FOOD CHEMISTRY

Volume 217, Issue -, Pages 18-27

出版商

Elsevier BV

发表日期

2016-08-26

DOI

10.1016/j.foodchem.2016.08.064

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