Optimizing the salt-induced activation of enzymes in organic solvents : Effects of lyophilization time and water content /
Đã lưu trong:
| Údair Eile: | Clark, Douglas S., Dordick, Jonathan S., Reimer, Jeffrey A., Ru, Michael T. |
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| Formáid: | Bài viết |
| Teanga: | English |
| Ábhair: | |
| Clibeanna: |
Cuir Clib Leis
Gan Chlibeanna, Bí ar an gcéad duine leis an taifead seo a chlibeáil!
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| Thư viện lưu trữ: | Thư viện Trường Đại học Đà Lạt |
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Míreanna Comhchosúla
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