Immobilization of catalase by entrapment of permeabilized yeast cells in hen egg white using glutaraldehyde

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Date

2004

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Abstract

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Keywords

H2O2 degradation, Hen egg white, Cell permeabilization, Catalase, Cross-linking, Immobilized cell, Glutaraldehyde, Milk

Source

Journal of biochemical and biophysical methods, 2004. Vol. 59 (1): pp. 61-64

URI

http://hdl.handle.net/123456789/22587

Collections

2004