The ultrasound technology for modifying enzyme activity
Enzymes are protein complexes compounds widely studied and used due to their ability to catalyze reactions. The food processing mainly a ims the inactivation of enzymes due to various undesirable effects. However, there are many processes that can be optimized by its catalytic activi...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidad Nacional de Trujillo
2016-01-01
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| Series: | Scientia Agropecuaria |
| Online Access: | http://www.redalyc.org/articulo.oa?id=357646642007 |