Production and utilization of catalase using Saccharomyces cerevisiae
Author:
Publisher
Elsevier BV
Subject
Applied Microbiology and Biotechnology,Biochemistry,Bioengineering
Reference19 articles.
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3. Wang, G. I. J. and Fung, D. Y. C., Significance of bacterial catalase in food microbiology: a review. Journal of Food Safety 1986, 8, 47–67.
4. Tarhan, L., Use of immobilized catalase to remove H2O2 used in the sterilization of milk. Process Biochemistry 1995, 30, 623–628.
5. Scott.D., In Enzymes in Food Processing, ed. G. Reed. Academic Press, New York, 1975, pp. 219–253.
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