国家重点研发计划 (No. 2017YFF0210204),河南省科技厅科技攻关项目 (No. 182102311044),河南省菌类食品工程技术研究中心开放课题 (No. 2019HM0010),广东省科学院科技发展专项 (Nos. 2019GDASYL-0302007, 2019GDASYL-0501006, 2017GDASCX-0107, 2018GDASCX-0107),广东省科技计划项目 (Nos. 2017B020202005, 2015B090906011, 2016B090923009, 2016B090923005) 资助。
National Key Research and Development Program of China (No. 2017YFF0210204), Key Grant of Science and Technology Department of Henan Province (No. 182102311044), the Open Project Program of Henan Engineering Technology Research Center for Mushroom-based Foods (No. 2019HM0010), GDAS Special Project of Science and Technology Development (Nos. 2019 GDASYL-0302007, 2019GDASYL-0501006, 2017GDASCX-0107, 2018GDASCX-0107), Science and Technology Planning Project of Guangdong Province (Nos. 2017B020202005, 2015B090906011, 2016B090923009, 2016B090923005).
董冰雪,押玉柯,张伟,张英君,李彩彩,徐安乐,李会庭,毛润乾. 宏基因组来源新过水解酶的分子克隆与酶学特性[J]. 生物工程学报, 2020, 36(2): 276-286
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