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Article Dans Une Revue Innovative Food Science & Emerging Technologies Année : 2013

Multi-pass high pressure homogenization of commercial enzymes: Effect on the activities of glucose oxidase, neutral protease and amyloglucosidase at different temperatures

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hal-03825367 , version 1 (22-10-2022)

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Alline A.L. Tribst, Pedro E.D. Augusto, Marcelo Cristianini. Multi-pass high pressure homogenization of commercial enzymes: Effect on the activities of glucose oxidase, neutral protease and amyloglucosidase at different temperatures. Innovative Food Science & Emerging Technologies, 2013, 18, pp.83--88. ⟨10.1016/j.ifset.2013.01.002⟩. ⟨hal-03825367⟩
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