Výsledky vyhledávání - "Wong, Ada Ho Kwan"

A novel fibrinolytic enzyme from fermented shrimp paste

Autor: Wong, Ada Ho Kwan

The objectives of this research were to explore new sources of fibrinolytic enzymes from Asian fermented food products, and to elucidate the physiochemical properties of the enzymes. A novel fibrinolytic enzyme was purified from fermented shrimp past

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od_______453::41efdac049ad91129ed9c135c0acd280
https://hdl.handle.net/10214/24905

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Akademický článek

Novel fibrinolytic enzyme in fermented shrimp paste, a traditional asian fermented seasoning.

Autor: Wong AH; Department of Food Science, University of Guelph, Guelph, Ontario N1G 2W1, Canada., Mine Y

Publikováno v: Journal of agricultural and food chemistry [J Agric Food Chem] 2004 Feb 25; Vol. 52 (4), pp. 980-6.

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