Stability of Enzyme Activity Immobilized on Glycosylated Egg White Beads and Some General Carriers in a Flow System.
KAMATA, Yoshiro, SATO, Akiko, SAITO, Natsuko, SUZUKI, AyakoVolume:
6
Year:
2000
Language:
english
Journal:
Food Science and Technology Research
DOI:
10.3136/fstr.6.24
File:
PDF, 674 KB
english, 2000