Tailored enzymes open new possibilities for improving the smell of fish protein powders
A model of the mFMO enzyme (yellow and blue), showing the location of some of the changed amino acids (red). The green part is a cofactor which is necessary for the enzyme to function. Credit: Rasmus Ree Biotechnology offers the opportunity for seafood producers to better exploit their byproducts. By using tailored enzymes, Biotechnologists at
Elida Antes
August 23, 2023