Preparation and Characterization of Cross-Linked Enzyme Aggregates of Amyloglucosidase
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Publisher
Springer Berlin Heidelberg
Link
http://link.springer.com/content/pdf/10.1007/978-3-642-37925-3_149
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1. Recent developments in enzyme immobilization technology for high-throughput processing in food industries;Critical Reviews in Food Science and Nutrition;2020-07-25
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