Degradation of important food ingredient (pectin) using polyacrylamide gel entrapped pectinase for continuous use

被引：0
|
作者：
Ul Qader, Shah Ali [1 ]
Rehman, Haneef U. [1 ]
Aman, Afsheen [1 ]
机构：
[1] Univ Karachi, KIBGE, Karachi 32, Pakistan
来源：
CURRENT OPINION IN BIOTECHNOLOGY | 2013年 / 24卷
关键词：
D O I：
10.1016/j.copbio.2013.05.066
中图分类号：
Q5 [生物化学];
学科分类号：
071010 ; 081704 ;
摘要：
引用
收藏
页码：S35 / S35
页数：1
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