Immobilization of pectinase on the glass bead using polyaldehyde kefiran as a new safe cross-linker and its effect on the activity and kinetic parameters
Hosseini, Seyed Saeid, Khodaiyan, Faramarz, E. Mousavi, Seyed Mohammad, Azimi, Seyedeh Zahra, Gharaghani, MohammadJournal:
Food Chemistry
DOI:
10.1016/j.foodchem.2019.125777
Date:
October, 2019
File:
PDF, 1.45 MB
2019