@article{王建荣:135, author = {[王建荣, 刘丹妮, 夏 雨, 杨 玲, 刘金山, 唐 业, 陈丽芝, 黄佳乐, 李阳源]}, title = {密码子优化及透明颤菌血红蛋白共表达提高耐热脂肪酶在毕赤酵母的表达}, publisher = {食品科学}, year = {2016}, journal = {食品科学}, volume = {37}, number = {19}, eid = {135}, pages = {135-140}, keywords = {

密码子优化;脂肪酶;透明颤菌血红蛋白;高密度发酵

}, doi = https://www.spkx.net.cn/CN/10.7506/spkx1002-6630-201619023 }