PREPARATION AND STABILITY OF TRYPSIN IMMOBILIZED ON POROUS-GLASS

被引：9

作者：

LEE, EC ^{[1
]}

SENYK, GF ^{[1
]}

SHIPE, WF ^{[1
]}

机构：

[1] CORNELL UNIV,DEPT FOOD SCI,ITHACA,NY 14850

来源：

JOURNAL OF FOOD SCIENCE | 1974年 / 39卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1974.tb07278.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：927 / 929

页数：3

共 12 条

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[9] INHIBITION OF OXIDIZED FLAVOR DEVELOPMENT IN MILK BY IMMOBILIZED TRYPSIN [J].

SHIPE, WF ;

SENYK, G ;

WEETALL, HH .

JOURNAL OF DAIRY SCIENCE, 1972, 55 (05) :647-&

[10] TRYPSIN AND PAPAIN COVALENTLY COUPLED TO POROUS GLASS - PREPARATION AND CHARACTERIZATION [J].

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