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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Opis bibliograficzny
Kolejni autorzy:	Clark, Douglas S., Dordick, Jonathan S., Reimer, Jeffrey A., Ru, Michael T.
Format:	Artykuł
Język:	English
Hasła przedmiotowe:	Enzyme activation Lipase Lyophilization Organic solvents Salt Subtilisin Carlsberg
Etykiety:	Dodaj etykietę Nie ma etykietki, Dołącz pierwszą etykiete!

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

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