title: High pressure and temperature. How to deactivate enzymes in two different ways.
authors.affiliation: Centre de Bioingénierie Gilbert Durand, INSA, Toulouse, France.
authors.forename: D
authors.initials: D
authors.lastname: Cavaille
authors.forename: D
authors.initials: D
authors.lastname: Combes
mesh_terms: D005656:Fungal Proteins / Q000737:chemistry; D006026:Glycoside Hydrolases / Q000737:chemistry*; D006358:Hot Temperature; D006874:Hydrostatic Pressure; D007716:Kluyveromyces / Q000201:enzymology; D043322:Lactase; D011489:Protein Denaturation; D012441:Saccharomyces cerevisiae / Q000201:enzymology; D043324:beta-Fructofuranosidase; D001616:beta-Galactosidase / Q000737:chemistry*
chemical_list: D005656:Fungal Proteins; D006026:Glycoside Hydrolases; D043322:Lactase; D001616:beta-Galactosidase; D043324:beta-Fructofuranosidase