Thermal Denaturation Kinetics of Yeast Proteins in Whole Cells of Saccharomyces cerevisiae and Kluyveromyces fragilis

Autor:	M A Otero, J R Wagner, M C Vasallo, M C Anon, L Garcia, J C Jimenez, J C Lopez
Rok vydání:	2002
Předmět:	General Chemical Engineering Industrial and Manufacturing Engineering Food Science
Zdroj:	Food Science and Technology International. 8:163-167
ISSN:	1082-0132
DOI:	10.1177/1082013202008003258
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::56f612e6e2c602783296f572057f0459 https://doi.org/10.1177/1082013202008003258 Zobrazit plný text záznamu