Microbial Enzymes in Food Industries: Enhancing Quality and Sustainability
Author:
Publisher
Springer Nature Singapore
Link
https://link.springer.com/content/pdf/10.1007/978-981-99-4784-3_10
Reference109 articles.
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2. Adiguzel, G., Faiz, O., Sisecioglu, M., Sari, B., Baltaci, O., Akbulut, S., Genc, B., & Adiguzel, A. (2019). A novel endo-β-1,4-xylanase from Pediococcus acidilactici GC25; purification, characterization and application in clarification of fruit juices. International Journal of Biological Macromolecules, 129, 571–578.
3. Alvarez-Macarie, E., & Baratti, J. (2000). Short chain flavour ester synthesis by a new esterase from Bacillus licheniformis. Journal of Molecular Catalysis B: Enzymatic, 10(4), 377–383.
4. Anand, G., Yadav, S., Gupta, R., & Yadav, D. (2020). Pectinases: From microbes to industries. In P. Chowdhary, A. Raj, D. Verma, & Y. Akhter (Eds.), Microorganisms for sustainable environment and health (pp. 287–313). Elsevier. https://doi.org/10.1016/B978-0-12-819001-2.00014-0
5. Anand, G., Yadav, S., & Yadav, D. (2017). Production, purification and biochemical characterization of an exo-polygalacturonase from Aspergillus niger MTCC 478 suitable for clarification of orange juice. 3 Biotech, 7(2), 122. https://doi.org/10.1007/s13205-017-0760-3
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