Thermostability of Soluble and Bound Peroxidases from Artichoke and a Mathematical Model of Its Inactivation Kinetics.
| Autor: | Sergio, Lucrezia1 lucrezia.sergio@ispa.cnr.it, Pieralice, Maria1, Di Venere, Donato1, Cardinali, Angela1 |
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| Zdroj: | Food Technology & Biotechnology. Oct-Dec2007, Vol. 45 Issue 4, p367-373. 8p. 2 Black and White Photographs, 2 Diagrams, 2 Charts, 2 Graphs. |
| Databáze: | Business Source Ultimate |
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