Influence of pH and high pressure on the thermal inactivation kinetics of horseradish peroxidase

 

作者: Maria Adília Lemos,   JorgeC. Oliveira,   MarcE: Hendrickx,  

 

期刊: Food Biotechnology  （Taylor Available online 1999）
卷期: Volume 13, issue 1  

页码: 13-32

 

ISSN:0890-5436

 

年代: 1999

 

DOI:10.1080/08905439609549959

 

出版商: Taylor & Francis Group

 

关键词: enzyme barostability;enzyme inactivation;kinetic modeling;protein denaturation

 

数据来源: Taylor

 

摘要:

 

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