Characterization of extremely thermostable enzymatic breakers (α-1,6-galactosidase and β-1,4-mannanase) from the hyperthermophilic bacterium Thermotoga neapolitana 5068 for hydrolysis of guar gum
- 20 October 1996
- journal article
- Published by Wiley in Biotechnology & Bioengineering
- Vol. 52 (2), 332-339
- https://doi.org/10.1002/(sici)1097-0290(19961020)52:2<332::aid-bit13>3.0.co;2-l
Abstract
No abstract availableKeywords
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