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Department of Food Science and Agricultural Chemistry, McGill University | 論文
- Automated and Simultaneous Determination of Free Fatty Acids and Peroxide Values in Edible Oils by FTIR Spectroscopy Using Spectral Reconstitution
- Characterization of Hydroperoxides and Carbonyl Compounds Obtained by Lipoxygenase Extracts of Selected Microorganisms
- Properties of Selected Hemicellulases of a Multi-Enzymatic System from Penicillium funiculosum
- Interestification of Butterfat by Lipase from Rhizopus niveus in Reverse Micellar Systems
- Effects of Polar Organic Solvents on the Biocatalysis of Chlorophyllase in a Biphasic Organic System
- Purification and Characterization of Chlorophyllase from Alga (Phaeodactylum tricornutum) by Preparative Isoelectric Focusing
- Purification and Characterization of Copper-metallothioneins from Aspergillus niger
- Purification and Characterization of Levansucrases from Bacillus amyloliquefaciens in Intra- and Extracellular Forms Useful for the Synthesis of Levan and Fructooligosaccharides
- Purification and Characterization of Levansucrases from Bacillus amyloliquefaciens in Intra- and Extracellular Forms Useful for the Synthesis of Levan and Fructooligosaccharides