Enzymes in Analysis of Foods
作者： A. Wiseman
DOI: 10.1007/978-94-011-6740-6_15
关键词: Alcohol dehydrogenase 、 Biochemistry 、 Cholesterol oxidase 、 Glucose oxidase 、 Enzyme 、 Gluconic acid 、 Enzyme electrode 、 Analytical procedures 、 Chemistry
摘要: The wealth of knowledge now available on enzymes, and especially immobilised should allow many novel solutions to analytical problems involving substrates, activators or inhibitors these enzymes. Enzymes have high specificity in most cases work rapidly at moderate temperatures pH values. solid supports are stabilised may be reused procedures.
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sci-hub.st 参考文章(59)
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