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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Bibliografski detalji
Daljnji autori:	Clark, Douglas S., Dordick, Jonathan S., Reimer, Jeffrey A., Ru, Michael T.
Format:	Članak
Jezik:	English
Teme:	Enzyme activation Lipase Lyophilization Organic solvents Salt Subtilisin Carlsberg
Oznake:	Dodaj oznaku Bez oznaka, Budi prvi tko označuje ovaj zapis!

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

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