Order Article Reprints

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

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

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