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 /

שמור ב:

מידע ביבליוגרפי
מחבר ראשי:	Zanin, Giselia M.
מחברים אחרים:	Moraes, Flavio F. De.
פורמט:	Bài viết
שפה:	English
נושאים:	Amyloglucosidase Cassava starch Immobilized enzyme Stability
תגים:	הוספת תג אין תגיות, היה/י הראשונ/ה לתייג את הרשומה!

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

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