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 aims the inactivation of enzymes due to various undesirable effects. However, there are many processes that can be optimized by its catalytic activity. In this conte...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidad Nacional de Trujillo
2016-06-01
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| Series: | Scientia Agropecuaria |
| Subjects: | |
| Online Access: | http://revistas.unitru.edu.pe/index.php/scientiaagrop/article/view/1108 |