Water Oxidation
«返回
Carbon nanotubes molybdenum disulfide 3D nanocomposite as novel nanoscaffolds to immobilize Lens culinaris beta-galactosidase (Lsbgal): Robust stability, reusability, and effective bioconversion of lactose in whey
- 详细信息
标题: | Carbon nanotubes molybdenum disulfide 3D nanocomposite as novel nanoscaffolds to immobilize Lens culinaris beta-galactosidase (Lsbgal): Robust stability, reusability, and effective bioconversion of lactose in whey |
资源摘要: | Title: Carbon nanotubes molybdenum disulfide 3D nanocomposite as novel nanoscaffolds to immobilize Lens culinaris beta-galactosidase (Lsbgal): Robust stability, reusability, and effective bioconversion of lactose in whey Author(s): Yadav, Anjali; Pandey, Sumit Kumar; Agrawal, Dinesh Chand; et al. Source: FOOD CHEMISTRY, 297: NOV 1 2019 Document Type: Article |
资源原始URL | http://gateway.webofknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcAuth=Alerting&SrcApp=Alerting&DestApp=WOS&DestLinkType=FullRecord&KeyUT=WOS%3A000473702200016 |
资源来源机构: | web of science |
来源机构所属国家: | America |
来源机构性质: | scitific |