Thermo- and salt-tolerant chitosan cross-linked γ-glutamyl transpeptidase from Bacillus licheniformis ER15
Author:
Funder
Ministry of Food Processing Industries (MoFPI)
R & D grant
DU-DST PURSE
Publisher
Elsevier BV
Subject
Molecular Biology,General Medicine,Biochemistry,Structural Biology
Reference44 articles.
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4. Improvement of the bitter taste of amino acids through the transpeptidation reaction of bacterial gamma-glutamyltranspeptidase;Suzuki;J. Agric. Food Chem.,2002
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