Enzyme immobilization and its applications in food processing: A review
The “immobilized enzymes” are the enzymes physically confined or localized in a certain defined region of space with retention of their catalytic activities which can be used repeatedly and continuously. Enzyme immobilization provides an excellent base for increasing availability of enzyme to the su...
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| Main Authors: | , , |
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| Format: | Revisão |
| Language: | English |
| Published: |
2020
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| Online Access: | https://doi.org/10.22271/chemi.2020.v8.i2d.8779 https://www.chemijournal.com/archives/2020/vol8issue2/PartD/8-1-503-295.pdf |
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