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enzymologist |
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Simpson (Associate Professor and Enzymologist, Department of Food Science and Agricultural Chemistry, McGill University, Quebec , Canada), Food Biochemistry & Food Processing is a comprehensive coverage of developments, advances, and innovations in the biochemical, technological, enzymes, chemistry, and fermentation of food. In all these cases, as the basic science surrounding their mechanism of action and their basic chemistry is nearing completion, the toxins (now called "specific molecular probes") have already entered the research arsenals of membrane biologists and physiologists and of neuroscientists and enzymologists. Klinman, an enzymologist at the University of California, Berkeley. |
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