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	Extracellular Enzyme Composition and Functional Characteristics of Aspergillus niger An-76 Induced by Food Processing Byproducts and Based on Integrated Functional Omics
	Liu, Lin; Gong, Weili; Sun, Xiaomeng; Chen, Guanjun; Wang, Lushan
刊名	JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
	2018
卷号	66期号:5页码:1285-1295
关键词	Aspergillus niger food processing byproducts functional omics glycoside hydrolases protease
DOI	10.1021/acs.jafc.7b05164
URL标识	查看原文
公开日期	[db:dc_date_available]
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/4582289
专题	山东大学
作者单位	Shandong Univ, State Key Lab Microbial Technol, 27 Shandanan Rd, Jinan 250100, Sha
推荐引用方式 GB/T 7714	Liu, Lin,Gong, Weili,Sun, Xiaomeng,et al. Extracellular Enzyme Composition and Functional Characteristics of Aspergillus niger An-76 Induced by Food Processing Byproducts and Based on Integrated Functional Omics[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2018,66(5):1285-1295.
APA	Liu, Lin,Gong, Weili,Sun, Xiaomeng,Chen, Guanjun,&Wang, Lushan.(2018).Extracellular Enzyme Composition and Functional Characteristics of Aspergillus niger An-76 Induced by Food Processing Byproducts and Based on Integrated Functional Omics.JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,66(5),1285-1295.
MLA	Liu, Lin,et al."Extracellular Enzyme Composition and Functional Characteristics of Aspergillus niger An-76 Induced by Food Processing Byproducts and Based on Integrated Functional Omics".JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 66.5(2018):1285-1295.

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