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Effects of high hydrostatic pressure or hydrophobic modification on thermal stability of xanthine oxidase

Ali Halalipour1, Michael R Duff2, Elizabeth E Howell2

  • 1Department of Food Science and Technology, University of Georgia, Athens, GA 30602, USA.

Enzyme and Microbial Technology
|May 31, 2017
PubMed

Keywords:
High hydrostatic pressureInactivationKineticsStabilizationXanthine oxidase

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