AN EVALUATION OF FUNGAL ENZYMES FOR SOLUBILIZATION OF WHEAT BRAN CONSTITUENTS

被引：7
作者：
NEUDOERF.TS
SMITH, RE
机构：
来源：
CANADIAN JOURNAL OF MICROBIOLOGY | 1970年 / 16卷 / 03期
关键词：
D O I：
10.1139/m70-025
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
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页码：139 / &
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