Pectin hydrolysis in cashew apple juice by Aspergillus aculeatus URM4953 polygalacturonase covalently-immobilized on calcium alginate beads: A kinetic and thermodynamic study-Reference-Cited by-同舟云学术

Pectin hydrolysis in cashew apple juice by Aspergillus aculeatus URM4953 polygalacturonase covalently-immobilized on calcium alginate beads: A kinetic and thermodynamic study

Published:2019-04 Issue: Volume:126 Page:820-827
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Silva Jônatas de Carvalho,de França Pedro Renann Lopes,Converti Attilio,Porto Tatiana Souza

Funder

CNPq

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

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4. Polyphenol oxidase activity, phenolic acid composition and browning in cashew apple (Anacardium occidentale, L.) after processing;Queiroz;Food Chem.,2011

5. Chlorophyll fluorescence emission and its relation to skin color and firmness during ripening of guava fruit;Bron;Fruits,2005

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