Effect of the chain length of the acid on the enzymatic synthesis of flavors in supercritical carbon dioxide
Author:
Publisher
Elsevier BV
Subject
Biomedical Engineering,Environmental Engineering,Bioengineering,Biotechnology
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4. Esterification of fatty acids using nylon-immobilized lipase in n-hexane: kinetics parameters and chain-length effects;Zaidi;J. Biotechnol.,2000
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