Publication | Open Access

Expression of a β-glucosidase in bacteria with biotechnological interest confers them the ability to deglycosylate lignans and flavonoids in vegetal foods

BiosynthesisEngineeringFood FermentationBiochemistryGlycobiologyBiotechnologyFood BiotechnologyVegetal FoodsFood MicrobiologyBiotechnological Interest ConfersPolysaccharideMicrobiologyMedicineGlycosylation