Thermal stability and energy of deactivation of free and immobilized amyloglucosidase in the saccharification of liquefied cassava starch /

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Thermal stability and energy of deactivation of free and immobilized amyloglucosidase in the saccharification of liquefied cassava starch /

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Opis bibliograficzny
1. autor:	Zanin, Giselia M.
Kolejni autorzy:	Moraes, Flavio F. De.
Format:	Artykuł
Język:	English
Hasła przedmiotowe:	Amyloglucosidase Cassava starch Immobilized enzyme Stability
Etykiety:	Dodaj etykietę Nie ma etykietki, Dołącz pierwszą etykiete!

Thư viện lưu trữ:	Thư viện Trường Đại học Đà Lạt

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