Comparison Study Between Crude and Purified L-Asparaginase From Bacillus Spp. for Reduction of Acrylamide Level During Fries Processing.
| Autor: | Hussein, Sahar I.1 sahar.hussein@sc.uobaghdad.edu.iq, Hussein, Zaid A.1 |
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| Zdroj: | Iraqi Journal of Science. 2024, Vol. 65 Issue 1, p138-150. 13p. |
| Databáze: | Academic Search Ultimate |
| Externí odkaz: |
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