Purification, identification, and characterization of d-galactose-6-sulfurylase from marine algae (Betaphycus gelatinus)
Aimei Wang(Kunming Medical University), Chaoyang Ma(Central Hospital of Wuhan), Md. Nahidul Islam(State Key Laboratory of Food Science and Technology), Xiaojuan Qin(State Key Laboratory of Food Science and Technology), Hongxin Wang(Tohoku University), Yaoyao Peng(Hunan University)
Cited by 17
Related Papers
Red seaweed: A promising alternative protein source for global food sustainability
|Trends in Food Science & Technology|2022|162