Enzymes as Additives or Processing Aids in Food Biotechnology

Detalles Bibliográficos
Autores principales: Porta, Raffaele, Pandey, Ashok, Rosell, Cristina M.
Formato: Texto
Lenguaje:English
Publicado: SAGE-Hindawi Access to Research 2011
Materias:
Editorial
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3083016/
https://www.ncbi.nlm.nih.gov/pubmed/21528115
http://dx.doi.org/10.4061/2010/436859

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3083016/
https://www.ncbi.nlm.nih.gov/pubmed/21528115
http://dx.doi.org/10.4061/2010/436859

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