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Principles of Enzymology for the Food Sciences
John R. Whitaker
出版Routledge, 2018-12-19
主題Technology & Engineering / Food Science / General
ISBN13514218759781351421874
URLhttp://books.google.com.hk/books?id=rXuCDwAAQBAJ&hl=&source=gbs_api
EBookSAMPLE
註釋This second edition explains the fundamentals of enzymology and describes the role of enzymes in food, agricultural and health sciences. Among other topics, it provides new methods for protein determination and purification; examines the novel concept of hysteresis; and furnishes new information on proteases, oxidases, polyphenol oxidases, lipoxygenases and the enzymology of biotechnology.