Purification and Characterization of a Novel Fibrinolytic Enzyme from Bacillus sp. nov. SK006 Isolated from an Asian Traditional Fermented Shrimp Paste-Reference-Cited by-同舟云学术

Purification and Characterization of a Novel Fibrinolytic Enzyme from Bacillus sp. nov. SK006 Isolated from an Asian Traditional Fermented Shrimp Paste

Published:2008-01-16 Issue:4 Volume:56 Page:1451-1457
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Hua Ying¹,Jiang Bo¹,Mine Yoshinori¹,Mu Wanmeng¹

Affiliation:

1. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, People’s Republic of China, and Department of Food Science, University of Guelph, Guelph, Ontario N1G 2W1, Canada

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf0713410

Reference34 articles.

1. Fibrinolytic enzymes in Asian traditional fermented foods

2. A Novel Fibrinolytic Enzyme Extracted from the Earthworm, Lumbricus rubellus.

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