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Sheng, J., Ji, X., Zheng, Y., Wang, Z. and Sun, M. (2016) Improvement in the Thermostability of Chitosanase from Bacillus ehimensis by Introducing Artificial Disulfide Bonds. Biotechnology Letters, 38, 1809-1815.
https://doi.org/10.1007/s10529-016-2168-2

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