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Preservative Effect of Polyols on the Stability of Biocatalysts during Short-term Dehydration Stress
Publikováno v:
Food Science and Technology Research. 17:385-392
The preservative effects of different types of polyhydroxyl compounds on the stability of biocatalysts, β-amylase, pyruvate kinase and heat shock proteins, under dehydration stress were investigated. Polyhydroxyl compounds used in the present study
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fc20fe1469429c6ca857e45b91ffdb88
https://doi.org/10.3136/fstr.17.385
https://doi.org/10.3136/fstr.17.385
