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An additional aromatic interaction improves the thermostability and thermophilicity of a mesophilic family 11 xylanase: Structural basis and molecular study.

(2000) PROTEIN SCIENCE. 9(3). p.466-475
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Chicago
GEORIS, J, FD ESTEVES, J LAMOTTE-BRASSEUR, V BOUGNET, Bart Devreese, F GIANNOTTA, B GRANIER, and JM FRERE. 2000. “An Additional Aromatic Interaction Improves the Thermostability and Thermophilicity of a Mesophilic Family 11 Xylanase: Structural Basis and Molecular Study.” Protein Science 9 (3): 466–475.
APA
GEORIS, J., ESTEVES, F., LAMOTTE-BRASSEUR, J., BOUGNET, V., Devreese, B., GIANNOTTA, F., GRANIER, B., et al. (2000). An additional aromatic interaction improves the thermostability and thermophilicity of a mesophilic family 11 xylanase: Structural basis and molecular study. PROTEIN SCIENCE, 9(3), 466–475.
Vancouver
1.
GEORIS J, ESTEVES F, LAMOTTE-BRASSEUR J, BOUGNET V, Devreese B, GIANNOTTA F, et al. An additional aromatic interaction improves the thermostability and thermophilicity of a mesophilic family 11 xylanase: Structural basis and molecular study. PROTEIN SCIENCE. 2000;9(3):466–75.
MLA
GEORIS, J, FD ESTEVES, J LAMOTTE-BRASSEUR, et al. “An Additional Aromatic Interaction Improves the Thermostability and Thermophilicity of a Mesophilic Family 11 Xylanase: Structural Basis and Molecular Study.” PROTEIN SCIENCE 9.3 (2000): 466–475. Print.
@article{125176,
  author       = {GEORIS, J and ESTEVES, FD and LAMOTTE-BRASSEUR, J and BOUGNET, V and Devreese, Bart and GIANNOTTA, F and GRANIER, B and FRERE, JM},
  issn         = {0961-8368},
  journal      = {PROTEIN SCIENCE},
  language     = {eng},
  number       = {3},
  pages        = {466--475},
  title        = {An additional aromatic interaction improves the thermostability and thermophilicity of a mesophilic family 11 xylanase: Structural basis and molecular study.},
  volume       = {9},
  year         = {2000},
}

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