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Review Article
Biosynthesis, acquisition, regulation, and upcycling of heme: recent advances
Fei Yua Science Center for Future Foods, Jiangnan University, Wuxi, China;b Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China;c Jiangsu Province Engineering Research Center of Food Synthetic Biotechnology, Jiangnan University, Wuxi, China;d Engineering Research Center of Ministry of Education on Food Synthetic Biotechnology, Jiangnan University, Wuxi, Chinahttps://orcid.org/0000-0003-2893-7308View further author information
, Ziwei Wanga Science Center for Future Foods, Jiangnan University, Wuxi, China;b Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China;c Jiangsu Province Engineering Research Center of Food Synthetic Biotechnology, Jiangnan University, Wuxi, China;d Engineering Research Center of Ministry of Education on Food Synthetic Biotechnology, Jiangnan University, Wuxi, ChinaView further author information
, Zihan Zhanga Science Center for Future Foods, Jiangnan University, Wuxi, China;b Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China;c Jiangsu Province Engineering Research Center of Food Synthetic Biotechnology, Jiangnan University, Wuxi, China;d Engineering Research Center of Ministry of Education on Food Synthetic Biotechnology, Jiangnan University, Wuxi, ChinaView further author information
, Jingwen Zhoua Science Center for Future Foods, Jiangnan University, Wuxi, China;b Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China;c Jiangsu Province Engineering Research Center of Food Synthetic Biotechnology, Jiangnan University, Wuxi, China;d Engineering Research Center of Ministry of Education on Food Synthetic Biotechnology, Jiangnan University, Wuxi, ChinaView further author information
, Jianghua Lia Science Center for Future Foods, Jiangnan University, Wuxi, China;b Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China;c Jiangsu Province Engineering Research Center of Food Synthetic Biotechnology, Jiangnan University, Wuxi, China;d Engineering Research Center of Ministry of Education on Food Synthetic Biotechnology, Jiangnan University, Wuxi, ChinaView further author information
, Jian Chena Science Center for Future Foods, Jiangnan University, Wuxi, China;b Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China;c Jiangsu Province Engineering Research Center of Food Synthetic Biotechnology, Jiangnan University, Wuxi, China;d Engineering Research Center of Ministry of Education on Food Synthetic Biotechnology, Jiangnan University, Wuxi, ChinaView further author information
, Guocheng Dua Science Center for Future Foods, Jiangnan University, Wuxi, China;b Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China;c Jiangsu Province Engineering Research Center of Food Synthetic Biotechnology, Jiangnan University, Wuxi, China;d Engineering Research Center of Ministry of Education on Food Synthetic Biotechnology, Jiangnan University, Wuxi, China;e Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, Jiangnan University, Wuxi, ChinaView further author information
& Xinrui Zhaoa Science Center for Future Foods, Jiangnan University, Wuxi, China;b Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China;c Jiangsu Province Engineering Research Center of Food Synthetic Biotechnology, Jiangnan University, Wuxi, China;d Engineering Research Center of Ministry of Education on Food Synthetic Biotechnology, Jiangnan University, Wuxi, ChinaCorrespondence[email protected]
https://orcid.org/0000-0002-0702-027XView further author information
show allhttps://orcid.org/0000-0002-0702-027XView further author information
Received 25 Aug 2023, Accepted 25 Nov 2023, Published online: 16 Jan 2024
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