离子液体的存在，提高了固定化面包酵母细胞催化该反应的速度，但降低了固定化酵母细胞的操作稳定性。
The presence of IL in the reaction system could enhance the reaction rate, but decrease the operational stability of immobilized yeast cells.
离子液体的存在，提高了固定化面包酵母细胞催化该反应的速度，但降低了固定化酵母细胞的操作稳定性。
The presence of IL in the reaction system could enhance the reaction rate, but decrease the operational stability of immobilized yeast cells.
应用推荐