Abstract
Olive oil was almost completely hydrolyzed by lipase in reverse micelles. R value and initial water content were found to be the most important factors that determine the hydrolyzing rate and degree of hydrolysis, respectively. The hydrolysis rate and the stability of the enzyme were affected by stirring and addition of histidine or glycerol.
Full Text 
Sign-in/Register to access full text options
Sign-in/Register to access full text options 
Published version (
Free)
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
