Journal of Shanghai University(Natural Science Edition) ›› 2023, Vol. 29 ›› Issue (4): 615-627.doi: 10.12066/j.issn.1007-2861.2516
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WANG Jingjing, ZHOU Peng, BAI Han, ZHANG Ran, FANG Xue, ZHANG Yan
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Key words: laccase, heterologous expression, wheat bread, bread quality
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TS 20 
WANG Jingjing, ZHOU Peng, BAI Han, ZHANG Ran, FANG Xue, ZHANG Yan.
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URL: https://www.journal.shu.edu.cn/EN/10.12066/j.issn.1007-2861.2516
https://www.journal.shu.edu.cn/EN/Y2023/V29/I4/615