A simple Method for Purifying Glycosidases: α-l-arabinofuranosidase and β-d-glucopyranosidase from Aspergillus niger to Increase the Aroma of Wine. Part I-Reference-Cited by-同舟云学术

A simple Method for Purifying Glycosidases: α-l-arabinofuranosidase and β-d-glucopyranosidase from Aspergillus niger to Increase the Aroma of Wine. Part I

Published:1998-04 Issue:5 Volume:22 Page:298-304
ISSN:0141-0229
Container-title:Enzyme and Microbial Technology
language:en
Short-container-title:Enzyme and Microbial Technology

Author:

Spagna Giovanni,Romagnoli Denis,Angela Martino,Bianchi Giovanni,Pifferi Pier Giorgio

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Biochemistry,Biotechnology,Bioengineering

Reference29 articles.

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2. Uso di glicosidasi esogene in mosti ed attività collaterali;Nicolini;Riv. Vitic. Enol.,1994

3. Production of β-glucosidase from Aspergillus niger using carbon sources derived from agricultural wastes;Martino;J. Chem. Technol. Biotechnol.,1994

4. Hydrolysis of grape monoterpenyl β-d-glucosides by various β-glucosidases;Gunata;J. Agric. Food Chem.,1990

5. Bound terpenoids in the juice of the purple passion fruit (Passiflora edulis Sims);Winterhalter;J. Agric. Food Chem.,1990

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