Li, T.; Chu, X.; Yuan, Z.; Yao, Z.; Li, J.; Lu, F.; Liu, Y.
Biochemical and Structural Properties of a High-Temperature-Active Laccase from Bacillus pumilus and Its Application in the Decolorization of Food Dyes. Foods 2022, 11, 1387.
https://doi.org/10.3390/foods11101387
AMA Style
Li T, Chu X, Yuan Z, Yao Z, Li J, Lu F, Liu Y.
Biochemical and Structural Properties of a High-Temperature-Active Laccase from Bacillus pumilus and Its Application in the Decolorization of Food Dyes. Foods. 2022; 11(10):1387.
https://doi.org/10.3390/foods11101387
Chicago/Turabian Style
Li, Tao, Xiuxiu Chu, Zhaoting Yuan, Zhiming Yao, Jingwen Li, Fuping Lu, and Yihan Liu.
2022. "Biochemical and Structural Properties of a High-Temperature-Active Laccase from Bacillus pumilus and Its Application in the Decolorization of Food Dyes" Foods 11, no. 10: 1387.
https://doi.org/10.3390/foods11101387
APA Style
Li, T., Chu, X., Yuan, Z., Yao, Z., Li, J., Lu, F., & Liu, Y.
(2022). Biochemical and Structural Properties of a High-Temperature-Active Laccase from Bacillus pumilus and Its Application in the Decolorization of Food Dyes. Foods, 11(10), 1387.
https://doi.org/10.3390/foods11101387