AN EVALUATION OF FUNGAL ENZYMES FOR SOLUBILIZATION OF WHEAT BRAN CONSTITUENTS

被引：7

作者：

NEUDOERF.TS

SMITH, RE

机构：

来源：

CANADIAN JOURNAL OF MICROBIOLOGY | 1970年 / 16卷 / 03期

关键词：

D O I：

10.1139/m70-025

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

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页码：139 / &

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