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enzymology |
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enzymology the branch of biochemistry that studies enzym es. Also called zymology. — enzymologist, n. See also: Fermentationthe branch of biology that studies fermentation and enzymes. Also called zymology. — enzymologist, n. — enzymologie, enzymological, adj. See also: Biology
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Food Biochemistry & Food Processing is very highly recommended as a basic and seminal text and professional reference for the study of the food sciences, including biochemistry, enzymology, and food processing. Information: Frederic Carriere, Laboratory of Enzymology at Interfaces and Physiology of Lipolysis, UPR 9025 CNRS, 31 chemin Joseph Aiguier, 13402 Marseille cedex 20, France, +33-4-9116-4134, fax: +33-4-9171-5758, e-mail: carriere@ibsm. Bickham, The Biological Macromolecule Crystallization Database: A Tool to Assist the Development of Crystallization Strategies, Methods: A Companion to Methods in Enzymology 1 (1), 6-11 (1990). |
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