Regulating Flavor Compound Synthesis and Cofactor Recycling in Heterogeneous Enzymatic Reactions by Mixtures of Bacterial Cell-Free Extracts
Author:
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference17 articles.
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2. Production of flavor compounds:aldehydes and alcohols from leucine by microencapsulated cell-free extracts of Streptococcus lactis var. maltigenes;Braun;J. Food Biochem.,1983
3. The recycling of NAD+ (free and immobilized) within semipermeable aqueous microcapsules containing a multi-enzyme system;Campbell;Biochem. Biophys. Res. Commun.,1976
4. Microencapsulated multi-enzyme systems as vehicles for the cyclic regeneration of free and immobilized coenzymes;Campbell;Enzyme Eng.,1978
5. Continuous processing with cofactor requiring enzymes:coenzyme retention and regeneration;Chambers;Enzyme Eng.,1974
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