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TEMPERATURE AND pH EFFECTS ON THE ACTIVITY AND STABILITY OF THR XYLANASES PRODUCED BY THE THERMOPHILIC FUNGUS Rasamsonia emersonii S10

Análise Crítica das Ciências Biológicas e da Natureza 3 Pub Date : 2019-05-27 DOI:10.22533/AT.ED.59019270515
J. Zanoni, E. Gomes, G. O. Bonilla-Rodriguez
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温度和pH值对喜热真菌罗森氏菌产生的苏木聚糖酶活性和稳定性的影响
本文章由计算机程序翻译，如有差异，请以英文原文为准。
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Análise Crítica das Ciências Biológicas e da Natureza 3
Análise Crítica das Ciências Biológicas e da Natureza 3
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