Crude lipoxygenase from pig muscle: Partial characterization and interactions of temperature, NaCl and pH on its activity

标题
Crude lipoxygenase from pig muscle: Partial characterization and interactions of temperature, NaCl and pH on its activity
作者
关键词
-
出版物
MEAT SCIENCE
Volume 87, Issue 3, Pages 257-263
出版商
Elsevier BV
发表日期
2010-10-31
DOI
10.1016/j.meatsci.2010.09.012

向作者/读者发起求助以获取更多资源

Add your recorded webinar

Do you already have a recorded webinar? Grow your audience and get more views by easily listing your recording on Peeref.

Upload Now

Become a Peeref-certified reviewer

The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.

Get Started