Characterization of a Novel L-Asparaginase from Mycobacterium gordonae with Acrylamide Mitigation Potential

L-asparaginase (E.C.3.5.1.1) is a well-known agent that prevents the formation of acrylamide both in the food industry and against childhood acute lymphoblastic leukemia in clinical settings. The disadvantages of L-asparaginase, which restrict its industrial application, include its narrow range of...

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Detalles Bibliográficos
Autores principales: Chi, Huibing, Chen, Meirong, Jiao, Linshu, Lu, Zhaoxin, Bie, Xiaomei, Zhao, Haizhen, Lu, Fengxia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8617759/
https://www.ncbi.nlm.nih.gov/pubmed/34829099
http://dx.doi.org/10.3390/foods10112819

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8617759/
https://www.ncbi.nlm.nih.gov/pubmed/34829099
http://dx.doi.org/10.3390/foods10112819

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