Biotechnological potential of psychrophilic microorganisms as the source of cold-active enzymes in food processing applications.

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第一作者： Megha,Kumari

第一单位： Institute of Bioresources and Sustainable Development, Regional Centre, Sikkim, India.

作者： Megha,Kumari ^[1] ; Srichandan,Padhi ^[1] ; Swati,Sharma ^[1] ; Loreni Chiring,Phukon ^[1] ; Sudhir P,Singh ^[2] ; Amit Kumar,Rai ^[1]

作者单位： Institute of Bioresources and Sustainable Development, Regional Centre, Sikkim, India. ^[1] Centre of Innovative and Applied Bioprocessing, Mohali, India. ^[2]

关键词 Cold-active enzymes Enzyme engineering Food industry Psychrophiles

DOI 10.1007/s13205-021-03008-y

PMID 34790503

发布时间 2022-11-02

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3 Biotech

2021年11卷11期

479页

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Biotechnological potential of psychrophilic microorganisms as the source of cold-active enzymes in food processing applications.

3 Biotech

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Biotechnological potential of psychrophilic microorganisms as the source of cold-active enzymes in food processing applications.

3 Biotech

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3 Biotech

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