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Production, purification, and functional properties of microbial fibrinolytic enzymes produced by microorganism obtained from soy-based fermented foods: developments and challenges.
Yao M, Yang Y, Fan J, Ma C, Liu X, Wang Y, Wang B, Sun Z, McClements DJ, Zhang J, Liu L, Xia G, Zhang N, Sun Q. Yao M, et al. Among authors: fan j. Crit Rev Food Sci Nutr. 2024;64(12):3725-3750. doi: 10.1080/10408398.2022.2134980. Epub 2022 Oct 31. Crit Rev Food Sci Nutr. 2024. PMID: 36315047
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