Handbook of Food Enzymology

ISBN: 9780824706869 出版年：2002 页码：1,135 CRC Press

General aspects enzymes as proteins enzymes in foods (endogenous and exogenous) immobilized enzymes and their applications enzymes in food analysis mechanisms of action groups of enzymes and specific enzymes utilization in foods reaction(s)catalyzed classification according to enzyme committee nomenclature properties as protein quantitative determination of activity purification (typical).