Abstract
Study using real-time isothermal calorimetry to explore the reaction kinetics of the enzymatic hydrolysis of microcrystalline and amorphous cellulose to glucose. We specifically hope to explore the ‘slow-down’ effect.
Study using real-time isothermal calorimetry to explore the reaction kinetics of the enzymatic hydrolysis of microcrystalline and amorphous cellulose to glucose. We specifically hope to explore the ‘slow-down’ effect.
