SYMPOSIUM: Immobilized Enzymes in Food Systems.
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1974.tb17949.x/fullpdf
Reference26 articles.
1. Binding of Aldolase and Triosephosphate Dehydrogenase to F-Actin and Modification of Catalytic Properties of Aldolase
2. ALDOLASE ACTIVITY OF MYOGEN A
3. ATP induced oxidation of exogenous cytochrome c in terminally inhibited phosphoryiating particles
4. Stablisation of enzymes by microencapsulation with a concentrated protein solution or by microencapsulation followed by cross-linking with glutaraldehyde
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4. Immobilization of pectin lyase from Penicillium italicum by covalent binding to nylon;Enzyme and Microbial Technology;1996-02
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