GELATIN-ENTRAPPED WHOLE-CELL INVERTASE

被引：15

作者：

PARASCANDOLA, P ^{[1
]}

SCARDI, V ^{[1
]}

机构：

[1] UNIV NAPLES,FAC SCI,CATTEDRA CHIM FERMENTAZIONI & BATTERIOL IND,I-80134 NAPLES,ITALY

来源：

关键词：

D O I：

10.1007/BF00127620

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

引用

页码：369 / 374

页数：6

共 5 条

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PALESCANDOLO, R
SCARDI, V
[J]. BIOCHEMICAL JOURNAL, 1977, 167 (01) : 313 - 315
[2] PREPARATION AND PROPERTIES OF YEAST BETA-FRUCTOFURANOSIDASE CHEMICALLY ATTACHED TO POLYSTYRENE
FILIPPUS.H
HORNBY, WE
[J]. BIOCHEMICAL JOURNAL, 1970, 120 (01) : 215 - +
[3] A NEW METHOD OF WHOLE MICROBIAL CELL IMMOBILIZATION
GIANFREDA, L
PARASCANDOLA, P
SCARDI, V
[J]. EUROPEAN JOURNAL OF APPLIED MICROBIOLOGY AND BIOTECHNOLOGY, 1980, 11 (01): : 6 - 7
[4] Nelson N, 1944, J BIOL CHEM, V153, P375
[5] USAMI S, 1971, J FERMENT TECHNOL, V49, P598