Softening a Salt Bridge Improves the Low-Temperature Activity of a Mesophilic Enzyme While Largely Preserving Its Thermal Stability.
- DOI
- 10.1021/acs.jafc.6c09627
- Published
- 2026 Oct 7
- Container
- Journal of agricultural and food chemistry
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1021/acs.jafc.6c09627,
title = {Softening a Salt Bridge Improves the Low-Temperature Activity of a Mesophilic Enzyme While Largely Preserving Its Thermal Stability.},
author = {Hirano Y and Naka Y and Hanazono Y and Nakazawa M and Sakamoto T and Ueda M and Tamada T},
year = {2026},
journal = {Journal of agricultural and food chemistry},
doi = {10.1021/acs.jafc.6c09627},
url = {https://doi.org/10.1021/acs.jafc.6c09627}
}RIS
TY - JOUR TI - Softening a Salt Bridge Improves the Low-Temperature Activity of a Mesophilic Enzyme While Largely Preserving Its Thermal Stability. AU - Hirano Y AU - Naka Y AU - Hanazono Y AU - Nakazawa M AU - Sakamoto T AU - Ueda M AU - Tamada T PY - 2026 JO - Journal of agricultural and food chemistry DO - 10.1021/acs.jafc.6c09627 UR - https://doi.org/10.1021/acs.jafc.6c09627 ER -
APA
Y, H., Y, N., Y, H., M, N., T, S., M, U., & T, T. (2026). Softening a Salt Bridge Improves the Low-Temperature Activity of a Mesophilic Enzyme While Largely Preserving Its Thermal Stability.. Journal of agricultural and food chemistry. https://doi.org/10.1021/acs.jafc.6c09627
Source records
- pubmed · retrieved 2026-11-10T14:33:33.888Z