Production, purification, and functional properties of microbial fibrinolytic enzymes produced by microorganism obtained from soy-based fermented foods: Developments and challenges

Please use this identifier to cite or link to this item: https://doi.org/10.1080/10408398.2022.2134980

Title:	Production, purification, and functional properties of microbial fibrinolytic enzymes produced by microorganism obtained from soy-based fermented foods: Developments and challenges
Authors:	Mingjing Yao Yang Yang Jing Fan Chunmin Ma Xiaofei Liu Yan Wang Bing Wang Zhihui Sun David Julian McClements Jiaxiang Zhang Liping Liu Guanghua Xia Na Zhang Quancai Sun
Issue Date:	31-Oct-2022
Publisher:	Taylor & Francis
Citation:	Mingjing Yao, Yang Yang, Jing Fan, Chunmin Ma, Xiaofei Liu, Yan Wang, Bing Wang, Zhihui Sun, David Julian McClements, Jiaxiang Zhang, Liping Liu, Guanghua Xia, Na Zhang, Quancai Sun (2022-10-31). Production, purification, and functional properties of microbial fibrinolytic enzymes produced by microorganism obtained from soy-based fermented foods: Developments and challenges. Critical Reviews in Food Science and Nutrition 64 (12) : 3725-3750. ScholarBank@NUS Repository. https://doi.org/10.1080/10408398.2022.2134980
Source Title:	Critical Reviews in Food Science and Nutrition
URI:	https://scholarbank.nus.edu.sg/handle/10635/248243
ISSN:	1040-8398
DOI:	10.1080/10408398.2022.2134980
Appears in Collections:	Staff Publications Elements

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