Purification of a Novel Protease Enzyme From Kesinai Plant (Streblus Asper) Leaves Using a Surfactant–salt Aqueous Micellar Two-Phase System: A Potential Low Cost Source of Enzyme and Purification Method
European Food Research and Technology - Germany
doi 10.1007/s00217-013-2037-3
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Date
June 19, 2013
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Springer Science and Business Media LLC