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Identification and Characterization of Protein Glycosylation using Specific Endo- and Exoglycosidases
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Published on: December 26, 2011

Maillard reactions and increased enzyme inactivation during oligosaccharide synthesis by a hyperthermophilic

M E Bruins1, E W Van Hellemond, A E M Janssen

  • 1Department of Food Technology and Nutritional Sciences, Food and Bioprocess Engineering Group, Wageningen University, P.O. Box 8129, 6700 EV, Wageningen, The Netherlands. Marieke.Bruins@Algemeen.pk.wau.nl

Biotechnology and Bioengineering
|January 7, 2003
PubMed

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