Institute of Food Science and Biotechnology
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Startpage
Organization
Untersuchung des Potentials von Laccasen zum Einsatz in Lebensmitteln
Status
completed
Involved persons
Prof. Dr. rer. nat. Lutz Fischer
Dipl.-Ing. (FH) Wolfgang Claaßen
Priv. Doz. Dr. rer. nat. Timo Stressler
Involved institutions
Biotechnology and Enzyme Science
