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New food for an old mouth: New enzyme for an ancient archaea

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dc.contributor.authorElif Öztetik
dc.contributor.authorÖztetik, Elif
dc.contributor.authorAyse Cakir
dc.contributor.authorCakir, Ayse
dc.contributor.orcid0000-0002-9663-6884
dc.date.accessioned2025-11-13T12:14:45Z
dc.date.issued2013-12-15
dc.identifier.doi10.1016/j.enzmictec.2013.12.004
dc.identifier.endpage64
dc.identifier.issn0141-0229
dc.identifier.openalexW2064546796
dc.identifier.pubmed24411446
dc.identifier.scopus2-s2.0-84891800076
dc.identifier.startpage58
dc.identifier.urihttps://hdl.handle.net/11421/9420
dc.identifier.urihttps://doi.org/10.1016/j.enzmictec.2013.12.004
dc.identifier.volume55
dc.identifier.wos000331156000009
dc.language.isoen
dc.relation.ispartofEnzyme and Microbial Technology
dc.rightsrestrictedAccess
dc.subjectGlutathione
dc.subjectEnzyme
dc.subjectArchaea
dc.subjectBiochemistry
dc.subjectEnzyme assay
dc.subjectChemistry
dc.subjectBiology
dc.subjectBotany
dc.subjectFood science
dc.titleNew food for an old mouth: New enzyme for an ancient archaea
dc.typeArticle
dspace.entity.typePublication
local.authorid.openalexA5078576769
local.authorid.openalexA5111791930

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