Performance Enzymes for Food Ingredients at the BIO World Congress—Enabling Biotechnologies and Supporting Capabilities Join in a Model for Successful Commercialization of Food Ingredients

Detalles Bibliográficos
Autor principal: Sewalt, Vincent J.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Mary Ann Liebert, Inc. 2017
Materias:
Commentary
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5652081/
https://www.ncbi.nlm.nih.gov/pubmed/29066941
http://dx.doi.org/10.1089/ind.2017.29098.vjs

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5652081/
https://www.ncbi.nlm.nih.gov/pubmed/29066941
http://dx.doi.org/10.1089/ind.2017.29098.vjs

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