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 /

Đã lưu trong:

Chi tiết về thư mục
Tác giả chính:	Zanin, Giselia M.
Tác giả khác:	Moraes, Flavio F. De.
Định dạng:	Bài viết
Ngôn ngữ:	English
Những chủ đề:	Amyloglucosidase Cassava starch Immobilized enzyme Stability
Các nhãn:	Thêm thẻ Không có thẻ, Là người đầu tiên thẻ bản ghi này!

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

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