Covers enzyme structure, function, and classification in environmental microbiology, highlighting their catalytic roles and significance in biochemical processes.
Discusses the inclusion of fermented foods in global food guides, exploring their benefits and risks, enzyme kinetics, and the history of food enzymes.
Explores Spectroscopy techniques, including ORD, CD, Raman Spectroscopy, and FTIR, for analyzing molecular interactions with light and characterizing samples.
