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 /

Wedi'i Gadw mewn:

Manylion Llyfryddiaeth
Awduron Eraill:	Clark, Douglas S., Dordick, Jonathan S., Reimer, Jeffrey A., Ru, Michael T.
Fformat:	Erthygl
Iaith:	English
Pynciau:	Enzyme activation Lipase Lyophilization Organic solvents Salt Subtilisin Carlsberg
Tagiau:	Ychwanegu Tag Dim Tagiau, Byddwch y cyntaf i dagio'r cofnod hwn!

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

Eitemau Tebyg

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