Kubal, B. S.DSouza, S. F.2021-03-192021-03-192004Journal of biochemical and biophysical methods, 2004. Vol. 59 (1): pp. 61-64http://hdl.handle.net/123456789/225873598 bytestext/htmlenH2O2 degradationHen egg whiteCell permeabilizationCatalaseCross-linkingImmobilized cellGlutaraldehydeMilkImmobilization of catalase by entrapment of permeabilized yeast cells in hen egg white using glutaraldehydeArticle