Properties of Extremely Halotolerant Xylanase ScXyn22 from Schizophyllum commune and Its Effect on the Quality of Whole Wheat Bread
LIU Yuchun, ZHANG Weiqing, REN Fei, GUO Chao, WANG Chao
FOOD SCIENCE . 2022, (18): 127 -133 .  DOI: 10.7506/spkx1002-6630-20211019-199