Thermostabilities of plant phenol oxidase and peroxidase determining the technology of their use in the food industry.

Autor:	Mchedlishvili, N.1 chai@gol.ge, Omiadze, N.1, Gulua, L.1, Sadunishvili, T.1, Zamtaradze, R.1, Abutidze, M.1, Bendeliani, E.2, Kvesitadze, G.1
Zdroj:	Applied Biochemistry & Microbiology. Mar2005, Vol. 41 Issue 2, p145-149. 5p.
Databáze:	Academic Search Ultimate
Externí odkaz:	Zobrazit plný text záznamu