Lei Chen
1 State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China; 2 Key Laboratory of Industrial Biotechnology Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, Jiangsu, ChinaSheng Chen
1 State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China; 2 Key Laboratory of Industrial Biotechnology Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, Jiangsu, ChinaJing Wu
1 State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China; 2 Key Laboratory of Industrial Biotechnology Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, Jiangsu, ChinaDan Wu
1 State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China; 2 Key Laboratory of Industrial Biotechnology Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, Jiangsu, ChinaNational Natural Science Foundation of China (No. 31571776), National Outstanding Youth Fund (No. 31425020), Jiangsu University Outstanding Scientific and Technological Innovation Team Project, 111 Plan (No. 111-2-06), Central University Basic Scientific Research Business Special Funds (No. JUSRP51706A).
陈磊,陈晟,吴敬,吴丹. 基于体外分子进化技术提高弯曲芽孢杆菌CCTCC 2015368 β-淀粉酶的热稳定性[J]. Chinese Journal of Biotechnology, 2018, 34(2): 255-263
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