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Journal: Foods, 2022
Volume: 11
Number: 1387
1387
Article: Biochemical and Structural Properties of a High-Temperature-Active Laccase from Bacillus pumilus and Its Application in the Decolorization of Food Dyes
Authors: by Tao Li, Xiuxiu Chu, Zhaoting Yuan, Zhiming Yao, Jingwen Li, Fuping Lu and Yihan Liu
Link: https://www.mdpi.com/2304-8158/11/10/1387

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