The improvement of grape juice quality using Thermomucor Indicae-Seudaticae pectinase-Reference-Cited by-同舟云学术

The improvement of grape juice quality using Thermomucor Indicae-Seudaticae pectinase

Published:2019-11-28 Issue:4 Volume:57 Page:1565-1573
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

de Carvalho Tavares Iasnaia Maria,Umsza-Guez Marcelo Andrés,Martin Natália,Tobal Thaise Mariá,Boscolo Maurício,Gomes Eleni,Da-Silva Roberto,Lago-Vanzela Ellen Silva^ORCID

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

http://link.springer.com/content/pdf/10.1007/s13197-019-04192-9.pdf

Reference36 articles.

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3. AOAC (1990) Association of official analytical chemists. Official methods of analysis. AOAC, Arlington

4. Baffi MA, Tobal T, Henrique J, Lago G, Leite RS, Boscolo M, Gomes E, Da-Silva R (2011) A novel β-glucosidase from Sporidiobolus pararoseus: characterization and application in winemaking. J Food Sci 76:C997–C1002. https://doi.org/10.1111/j.1750-3841.2011.02293.x

5. Bala A, Singh B (2018) Cellulolytic and xylanolytic enzymes of thermophiles for the production of renewable biofuels. Renew Energy. https://doi.org/10.1016/j.renene.2018.09.100

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