【序号】:1
【作者】: Lasanta, C., Caro, I., Pérez, L.
【题名】:β-glucosidase immobilization on ion exchange resins for using as aromatic enhancement of wines
【期刊】:Chemical Engineering Transactions
【年、卷、期、起止页码】17 , pp. 897-902
【全文链接】:
【序号】:2
【作者】: Swangkeaw, J., Vichitphan, S., Butzke, C.E., Vichitphan, K.
【题名】:The characterisation of a novel Pichia anomala β-glucosidase with potentially aroma-enhancing capabilities in wine
【期刊】:Annals of Microbiology
【年、卷、期、起止页码】:59 (2) , pp. 335-343
【全文链接】:
【序号】:3
【作者】: Arévalo-Villena, M., Iranzo, J.Ú., Pérez, A.B.
【题名】: Enhancement of aroma in white wines using a β-glucosidase preparation from Debaryomyces pseudopolymorphus (A-77)
【期刊】:Food Biotechnology
【年、卷、期、起止页码】:21 (2) , pp. 181-194
【全文链接】:
【序号】:4
【作者】: Ghose TK, Bisaria VS.
【题名】:Studies on the mechanism of enzymatic hydrolysis of cellulosic substances.
【期刊】:Biotechnol Bioeng.
【年、卷、期、起止页码】:1979 Jan;21(1):131-46.
【全文链接】:
【序号】:5
【作者】: Wei Qi and Zhimin He
【题名】:Enzymatic hydrolysis of protein: Mechanism and kinetic model
【期刊】:Frontiers of Chemistry in China
【年、卷、期、起止页码】:2006,Volume 1, Number 3, 308-314,
【全文链接】:DOI: 10.1007/s11458-006-0026-9