STABILISIERUNG VON ENZYMEN

A process for producing enzymes structures includes providing an emulsion of droplets of a first liquid phase dispersed in a second liquid phase. The one liquid phase is a hydrophilic phase, while the other liquid phase is a hydrophobic phase which is immiscible with the hydrophilic phase. Enzyme mo...

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Bibliographische Detailangaben

Hauptverfasser:	BRADY, DEAN, ROLFES, HEIDI, MOOLMAN, FRANCIS SEAN, JORDAAN, JUSTIN, CHETTY, AVASHNEE SHAMPARKESH
Format:	Patent
Sprache:	ger
Schlagworte:	BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS THEREOF CULTURE MEDIA ENZYMOLOGY METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MUTATION OR GENETIC ENGINEERING PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPIRITS VINEGAR WINE
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