Antitumor activity and ability to prevent acrylamide formation in fried foods of asparaginase from soybean root nodules-Reference-Cited by-同舟云学术

Antitumor activity and ability to prevent acrylamide formation in fried foods of asparaginase from soybean root nodules

Published:2019-01-07 Issue:3 Volume:43 Page:e12756
ISSN:0145-8884
Container-title:Journal of Food Biochemistry
language:en
Short-container-title:J Food Biochem

Author:

Liu Chun¹,Luo Lijuan¹,Lin Qinlu¹

Affiliation:

1. National Engineering Laboratory for Rice and By-product Deep Processing, Hunan Key Laboratory of Processed Food For Special Medical Purpose, School of Food Science and Engineering; Center South University of Forestry and Technology; Changsha China

Funder

National Natural Science Foundation of China

Program for Science and Technology Innovation Talents of Hunan Province

Publisher

Wiley

Subject

Cell Biology,Pharmacology,Food Science,Biophysics

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfbc.12756/fullpdf

Reference33 articles.

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2. TK1656, a thermostable l-asparaginase from Thermococcus kodakaraensis, exhibiting highest ever reported enzyme activity;Chohan;Journal of Bioscience & Bioengineering,2013