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9
por Silva, H.
Publicado em 2015
“...This work evaluates the influence of the type of surfactant (Tween 20, SDS and DTAB) and processing...”
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11
Publicado em 2020
Assuntos: “...high pressure processing, transglutaminase, enzyme inactivation, pea protein, soy protein, protein...”
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17
Publicado em 1981
“... no detectable decrease in activity when held for more than 16 hr at 47°C or 2 hr at 60°C. The enzyme liberated...”
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