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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

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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

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