Stabilisation of trypsin-like enzymes from antarctic krill: Effect of polyols, polysaccharides and proteins

Author:

Bustos Rubén O.,Romo Claudio R.,Healy Michael G.

Publisher

Wiley

Subject

Inorganic Chemistry,Organic Chemistry,Pollution,Waste Management and Disposal,Fuel Technology,Renewable Energy, Sustainability and the Environment,General Chemical Engineering,Biotechnology

Cited by 7 articles. 订阅此论文施引文献 订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献

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2. Thermal stability of α-amylase in aqueous cosolvent systems;Journal of Biosciences;2009-09

3. Stabilization of Enzyme by Exclusive Volume Effect in Hydrophobically Controlled Polymer Microcapsules;Macromolecular Rapid Communications;2005-08-05

4. Utilization of antarctic krill for food and feed;More Efficient Utilization of Fish and Fisheries Products - Proceedings of the International Symposium on the occasion of the 70th anniversary of the Japanese Society of Fisheries Science, held in Kyoto, Japan, 7-10 October 2001;2004

5. Poikilohydry and homoihydry: antithesis or spectrum of possibilities?;New Phytologist;2002-11-24

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