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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Chi tiết về thư mục
Tác giả khác:	Clark, Douglas S., Dordick, Jonathan S., Reimer, Jeffrey A., Ru, Michael T.
Định dạng:	Bài viết
Ngôn ngữ:	English
Những chủ đề:	Enzyme activation Lipase Lyophilization Organic solvents Salt Subtilisin Carlsberg
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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