| 标题 |
Biochemical and Structural Properties of a High-Temperature-Active Laccase from Bacillus pumilus and Its Application in the Decolorization of Food Dyes |
| 网址 | |
| DOI | |
| 其它 |
期刊:Foods 作者:Tao Li; Xiu-Juan Chu; Zhaoting Yuan; Zhi-Ling Yao; Jingwen Li; et al 出版日期:2022-05-01 |
| 求助人 | |
| 下载 |
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(2025-6-4)