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Characteristics and Kinetic Properties of L-Rhamnose Isomerase from Bacillus Subtilis by Isothermal Titration Calorimetry for the Production of D-Allose
- Source :
- Food Science and Technology Research. 21:13-22
- Publication Year :
- 2015
- Publisher :
- Japanese Society for Food Science and Technology, 2015.
- Subjects :
- Marketing
biology
General Chemical Engineering
Isothermal titration calorimetry
Bacillus subtilis
biology.organism_classification
Industrial and Manufacturing Engineering
chemistry.chemical_compound
chemistry
Biochemistry
Allose
Food Science
Biotechnology
Nuclear chemistry
L-rhamnose isomerase
Subjects
Details
- ISSN :
- 18813984 and 13446606
- Volume :
- 21
- Database :
- OpenAIRE
- Journal :
- Food Science and Technology Research
- Accession number :
- edsair.doi...........f300025e757bcbce4b0d171f760ec301
- Full Text :
- https://doi.org/10.3136/fstr.21.13