Effect of temperature in Amylase and amyloglucosidase produced from english potato residue via fermentation in solid state.
2019
MELO, F. S. | ALVES, I. D. C. | BARBOSA, T. C. V. | CABRAL, L. M. C. | SANTOS, T. C.
AGROVOC关键词
书目信息
其它主题
Amyloglucosidase
语言
英语
许可
openAccess
类型
Conference Proceedings; Book
团体作者
Fabiana S. Melo, Universidade Estácio de Sá; Ingrid D. C. Alves, UFRRJ; Teresa Cristina V. Barbosa, Universidade Estácio de Sá; LOURDES MARIA CORREA CABRAL, CTAA; Tamires C. Santos.
2023-03-15
AGRIS AP
在Google Scholar上查找
如果您发现与此记录相关的任何错误信息，请联系 [email protected]