L-asparagine aminohydrolase (E.C. 3.5.1.1) in a commercial preparation of Escherichia coli ATCC 11246.: Some properties of the enzyme and its possible use in the determination of L-asparagine. 1967 (English)In: Acta Chemica Scandinavica, ISSN 0904-213X, E-ISSN 1902-3103, Vol. 21, no 9, p. 2573-2575Article in journal (Refereed)

Place, publisher, year, edition, pages

1967. Vol. 21, no 9, p. 2573-2575

Keywords [en]

Food Engineering

Keywords [sv]

Livsmedelsteknik

National Category

Food Science

Identifiers

URN: urn:nbn:se:ri:diva-8309OAI: oai:DiVA.org:ri-8309DiVA, id: diva2:966180

Available from: 2016-09-08 Created: 2016-09-08 Last updated: 2020-12-01Bibliographically approved

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SIK – Svenska institutet för konserveringsforskning

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Acta Chemica Scandinavica

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Food Science

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