Purification and characterization of thermostable...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2019 / 07 Vol. 109

Purification and characterization of thermostable l-asparaginase from Bacillus amyloliquefaciens MKSE in Korean soybean paste

Yim, Sangeun, Kim, Misook
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Volume:
109
Language:
english
Journal:
LWT
DOI:
10.1016/j.lwt.2019.04.050
Date:
July, 2019
File:
PDF, 959 KB
english, 2019
Conversion to is in progress
Conversion to is failed