Pectin hydrolysis in a free enzyme membrane reactor: An approach to the wine and juice clarification
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference33 articles.
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4. Viscosity decrease of pectin and fruit juices catalyzed by pectin lyase from Penicillium italicum in batch and continuous-flow membrane reactors;Alkorta;Biotechnology Techniques,1995
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