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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.
SIK – Svenska institutet för konserveringsforskning.
1967 (English)In: Acta Chemica Scandinavica, ISSN 0904-213X, E-ISSN 1902-3103, Vol. 21, no 9, 2573-2575 p.Article in journal (Refereed)
Place, publisher, year, edition, pages
1967. Vol. 21, no 9, 2573-2575 p.
Keyword [en]
Food Engineering
Keyword [sv]
Livsmedelsteknik
National Category
Food Science
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URN: urn:nbn:se:ri:diva-8309OAI: oai:DiVA.org:ri-8309DiVA: diva2:966180
Available from: 2016-09-08 Created: 2016-09-08Bibliographically approved

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