l-Asparaginase from Aspergillus spp.: production based on kinetics, thermal stability and biochemical characterization.

Autor: Dias FFG; Department of Food Science, School of Food Engineering, University of Campinas, Rua Monteiro Lobato 80, Campinas, SP Brazil., Santos Aguilar JGD; Department of Food Science, School of Food Engineering, University of Campinas, Rua Monteiro Lobato 80, Campinas, SP Brazil., Sato HH; Department of Food Science, School of Food Engineering, University of Campinas, Rua Monteiro Lobato 80, Campinas, SP Brazil.

Publikováno v: 3 Biotech [3 Biotech] 2019 Jul; Vol. 9 (7), pp. 289. Date of Electronic Publication: 2019 Jun 27.