Ultrasound-Assisted Intensification of Activity of Free and Immobilized Enzymes: A Review

Ultrasound has shown considerable promise for various applications in food science and biotechnology. In the past, ultrasound has been used intensively to inactivate the enzyme, but today, ultrasound is also considered efficient to activate the enzyme by altering structural conformation under mild c...

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Veröffentlicht in:	Industrial & engineering chemistry research 2021-07, Vol.60 (27), p.9650-9668
Hauptverfasser:	Priya, Gogate, Parag R
Format:	Artikel
Sprache:	eng
Online-Zugang:	Volltext
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