Precision fermentation as a route to modify β-lactoglobulin structure through substitution of specific cysteine residues

Sarah E. Brune, Loes J.G. Hoppenreijs, Toni Kühl, Vanessa Lautenbach, Johannes Walter, Wolfgang Peukert, Karin Schwarz, Diana Imhof, Remko M. Boom, Rainer Krull, Julia K. Keppler*, Rebekka Biedendieck

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

3 Citations (Scopus)

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Biochemistry, Genetics and Molecular Biology

Food Science