Study of Two Different Immobilized Acid Proteases for Wine Application
Author:
Publisher
Informa UK Limited
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Link
http://www.tandfonline.com/doi/pdf/10.1080/08905436.2010.507158
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1. THE ESTIMATION OF PEPSIN, TRYPSIN, PAPAIN, AND CATHEPSIN WITH HEMOGLOBIN
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4. EUPERGIT Oxirane Acrylic Beads: How to Make Enzymes Fit for Biocatalysis
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