||Enzyme stability in downstream processing. Part 1: Enzyme inactivation, stability and stabilization.
Weijers, S.R.; Riet, K. van 't
||Biotechnology Advances 10 (1992). - ISSN 0734-9750 - p. 237 - 249.
||Sub-department of Food and Bioprocess Engineering
||Refereed Article in a scientific journal
There are no comments
yet. You can post the first one!
Post a comment
Please log in to use this service. Login as Wageningen University & Research user or guest user in upper right hand corner of this page.