Enzymatic process for mustard seed to produce oil, meal, and allyl isothiocyanate

Autor:	E. L. Patton, E. A. Gastrock, E. J. Keating, G. C. Mustakas, E. L. Griffin, E. L. D'Aquin
Rok vydání:	1963
Předmět:	Meal chemistry.chemical_compound food.ingredient food Chromatography Chemistry Organic chemistry Bioengineering Mustard seed Enzymatic process Allyl isothiocyanate Applied Microbiology and Biotechnology Biotechnology
Zdroj:	Biotechnology and Bioengineering. 5:27-39
ISSN:	1097-0290 0006-3592
DOI:	10.1002/bit.260050106
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::b40b373d43bb70c55ad6770879d744ba https://doi.org/10.1002/bit.260050106 Zobrazit plný text záznamu Plný text