求助5篇外文，谢谢各位！

【序号】：1

【作者】： Lasanta, C., Caro, I., Pérez, L.

【题名】：β-glucosidase immobilization on ion exchange resins for using as aromatic enhancement of wines

【期刊】：Chemical Engineering Transactions

【年、卷、期、起止页码】17 , pp. 897-902

【全文链接】：

【序号】：2

【作者】： Swangkeaw, J., Vichitphan, S., Butzke, C.E., Vichitphan, K.

【题名】：The characterisation of a novel Pichia anomala β-glucosidase with potentially aroma-enhancing capabilities in wine

【期刊】：Annals of Microbiology

【年、卷、期、起止页码】：59 (2) , pp. 335-343

【全文链接】：

【序号】：3

【作者】： Arévalo-Villena, M., Iranzo, J.Ú., Pérez, A.B.

【题名】： Enhancement of aroma in white wines using a β-glucosidase preparation from Debaryomyces pseudopolymorphus (A-77)

【期刊】：Food Biotechnology

【年、卷、期、起止页码】：21 (2) , pp. 181-194

【全文链接】：

【序号】：4

【作者】： Ghose TK, Bisaria VS.

【题名】：Studies on the mechanism of enzymatic hydrolysis of cellulosic substances.

【期刊】：Biotechnol Bioeng.

【年、卷、期、起止页码】：1979 Jan;21(1):131-46.

【全文链接】：

【序号】：5

【作者】： Wei Qi and Zhimin He

【题名】：Enzymatic hydrolysis of protein: Mechanism and kinetic model

【期刊】：Frontiers of Chemistry in China

【年、卷、期、起止页码】：2006，Volume 1, Number 3, 308-314,

【全文链接】：DOI: 10.1007/s11458-006-0026-9