Hu, G.; Hong, X.; Zhu, M.; Lei, L.; Han, Z.; Meng, Y.; Yang, J.
Improving the Quality of Wheat Flour Bread by a Thermophilic Xylanase with Ultra Activity and Stability Reconstructed by Ancestral Sequence and Computational-Aided Analysis. Molecules 2024, 29, 1895.
https://doi.org/10.3390/molecules29081895
AMA Style
Hu G, Hong X, Zhu M, Lei L, Han Z, Meng Y, Yang J.
Improving the Quality of Wheat Flour Bread by a Thermophilic Xylanase with Ultra Activity and Stability Reconstructed by Ancestral Sequence and Computational-Aided Analysis. Molecules. 2024; 29(8):1895.
https://doi.org/10.3390/molecules29081895
Chicago/Turabian Style
Hu, Guoshuai, Xizhi Hong, Meixin Zhu, Lei Lei, Zhenggang Han, Yong Meng, and Jiangke Yang.
2024. "Improving the Quality of Wheat Flour Bread by a Thermophilic Xylanase with Ultra Activity and Stability Reconstructed by Ancestral Sequence and Computational-Aided Analysis" Molecules 29, no. 8: 1895.
https://doi.org/10.3390/molecules29081895
APA Style
Hu, G., Hong, X., Zhu, M., Lei, L., Han, Z., Meng, Y., & Yang, J.
(2024). Improving the Quality of Wheat Flour Bread by a Thermophilic Xylanase with Ultra Activity and Stability Reconstructed by Ancestral Sequence and Computational-Aided Analysis. Molecules, 29(8), 1895.
https://doi.org/10.3390/molecules29081895
