Characterization of an Alkaline Thermostable Pectin Lyase from Newly Isolated Aspergillus niger _WHAK1 and Its Application on Fruit Juice Clarification-Reference-Cited by-同舟云学术

Characterization of an Alkaline Thermostable Pectin Lyase from Newly Isolated Aspergillus niger _WHAK1 and Its Application on Fruit Juice Clarification

Published:2016-02-06 Issue:1 Volume:42 Page:19-29
ISSN:2193-567X
Container-title:Arabian Journal for Science and Engineering
language:en
Short-container-title:Arab J Sci Eng

Author:

Poturcu K.,Ozmen I.,Biyik H. H.

Funder

OYP

Publisher

Springer Science and Business Media LLC

Subject

Multidisciplinary

Link

http://link.springer.com/content/pdf/10.1007/s13369-016-2041-6.pdf

Reference59 articles.

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4. Jayani R.S., Saxena S., Gupta R.: Microbial pectinolytic enzymes: a review. Process Biochem. 40, 2931–2944 (2005)

5. Willats W.G.T., Knox P., Mikkelsen J.D.: Pectin: new insights into an old polymer are starting to gel. Trends Food Sci. Tech. 1, 97–104 (2006)

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