STABILIZING EFFECT OF POLYHYDRIC ALCOHOLS - INFLUENCE OF THE ENZYME

被引：19

作者：

COMBES, D

GRABER, M

YE, WN

机构：

[1] Département de Génie Biochimique et Alimentaire, INSA, Toulouse

来源：

ANNALS OF THE NEW YORK ACADEMY OF SCIENCES | 1990年 / 613卷

关键词：

D O I：

10.1111/j.1749-6632.1990.tb18220.x

中图分类号：

O [数理科学和化学]; P [天文学、地球科学]; Q [生物科学]; N [自然科学总论];

学科分类号：

07 ; 0710 ; 09 ;

摘要：

[No abstract available]

引用

页码：559 / 563

页数：5

共 8 条

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[3] THE EFFECT OF POLYHYDRIC ALCOHOLS ON THE THERMAL-DENATURATION OF LYSOZYME AS MEASURED BY DIFFERENTIAL SCANNING CALORIMETRY [J].

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[4]

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[5] EFFECT OF POLYOLS ON FUNGAL ALPHA-AMYLASE THERMOSTABILITY [J].

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[6]

GRAY CJ, 1985, WORLD BIOTECHNOL REP, V1, P617

[7] STABILIZATION OF ENZYMES AGAINST THERMAL INACTIVATION [J].

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[8] INFLUENCE OF ADDITIVES ON THE THERMOSTABILITY OF GLUCOSE-OXIDASE [J].

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