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Optimization of Enzyme Co-Immobilization with Sodium Alginate and Glutaraldehyde-Activated Chitosan Beads

Crossref DOI link: https://doi.org/10.1007/s12010-017-2566-5

Published Online: 2017-07-31

Published Print: 2018-02

Update policy: https://doi.org/10.1007/springer_crossmark_policy

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