Optimizing the salt-induced activation of enzymes in organic solvents : Effects of lyophilization time and water content /

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Optimizing the salt-induced activation of enzymes in organic solvents : Effects of lyophilization time and water content /

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Podrobná bibliografie
Další autoři:	Clark, Douglas S., Dordick, Jonathan S., Reimer, Jeffrey A., Ru, Michael T.
Médium:	Článek
Jazyk:	English
Témata:	Enzyme activation Lipase Lyophilization Organic solvents Salt Subtilisin Carlsberg
Tagy:	Přidat tag Žádné tagy, Buďte první, kdo otaguje tento záznam!

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

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