thioredoxin fusion form in Escherichia coli AD494 (DE3) pLysS and its effect on the prevention of surimi gel softening. J. Agric. Food Chem. 50(13): 3731-3737. (SCI)
作者:
江善宗
發表年度:
2002
著作類別:
期刊論文
著作名稱:
.Shann-Tzong Jiang*, Shinn-Shuenn Tzeng, Wun-Tsai Wu and Gen-Hung Chen. Enhanced expression of chicken cystatin as thioredoxin fusion form in Escherichia coli AD494 (DE3) pLysS and its effect on the prevention of surimi gel softening. J. Agric. Food Chem. 50(13): 3731-3737. (SCI)