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Chi H, Jiang Q, Feng Y, Zhang G, Wang Y, Zhu P, Lu Z, Lu F. Thermal Stability Enhancement of L-Asparaginase from Corynebacterium glutamicum Based on a Semi-Rational Design and Its Effect on Acrylamide Mitigation Capacity in Biscuits. Foods. 2023; 12(23):4364. https://doi.org/10.3390/foods12234364

Chi, Huibing, Qingwei Jiang, Yiqian Feng, Guizheng Zhang, Yilian Wang, Ping Zhu, Zhaoxin Lu, and Fengxia Lu. 2023. "Thermal Stability Enhancement of L-Asparaginase from Corynebacterium glutamicum Based on a Semi-Rational Design and Its Effect on Acrylamide Mitigation Capacity in Biscuits" Foods 12, no. 23: 4364. https://doi.org/10.3390/foods12234364

Chi, H., Jiang, Q., Feng, Y., Zhang, G., Wang, Y., Zhu, P., Lu, Z., & Lu, F. (2023). Thermal Stability Enhancement of L-Asparaginase from Corynebacterium glutamicum Based on a Semi-Rational Design and Its Effect on Acrylamide Mitigation Capacity in Biscuits. Foods, 12(23), 4364. https://doi.org/10.3390/foods12234364