(1.北京工商大学 食品营养与人类健康高精尖创新中心, 北京 100048;2.北京工商大学 食品与健康学院, 北京 100048;3.北京工商大学 北京市科协食品营养与安全专业智库基地, 北京 100048)
国家自然科学基金面上项目(31972016;31371723); 2021年度北京工商大学食品与健康学院研究生创新项目。
(1.Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China;2.School of Food and Health, Beijing Technology and Business University, Beijing 100048, China;3.Beijing Association for Science and Technology-Food Nutrition and Safety Professional Think Tank Base, Beijing Technology and Business University, Beijing 100048, China)
General Program of National Natural Science Foundation of China (31972016; 31371723); Innovation Program for Postgraduates of School of Food and Health, Beijing Technology and Business University in 2021.
李秀婷,朱唯嘉,吴秋华,卢宏运,丁泽,杨卯宸.二硫键影响GH11木聚糖酶稳定性研究进展[J].食品科学技术学报,2022,40(5):14-27.
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