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Enzyme-assisted preferential crystallization: Yield improvement of L-asparagine by enzymatic in situ racemization

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Petrusevska-Seebach,  K.
Physical and Chemical Foundations of Process Engineering, Max Planck Institute for Dynamics of Complex Technical Systems, Max Planck Society;

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Elsner,  M. P.
Physical and Chemical Foundations of Process Engineering, Max Planck Institute for Dynamics of Complex Technical Systems, Max Planck Society;

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Würges, K., Petrusevska-Seebach, K., Elsner, M. P., & Lütz, S. (2009). Enzyme-assisted preferential crystallization: Yield improvement of L-asparagine by enzymatic in situ racemization. Poster presented at Biotrans 2009, Bern, Switzerland.


Cite as: http://hdl.handle.net/11858/00-001M-0000-0013-9252-9
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