Hydrolases of Halophilic Origin With Importance for the Food Industry

Author:

Flores-Gallegos Adriana C.,Delgado-García Mariana,Ascacio-Valdés Juan A.,Villareal-Morales Sandra,Michel-Michel Mariela R.,Aguilar-González Cristóbal Noé,Rodríguez-Herrera Raúl

Publisher

Elsevier

Reference135 articles.

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2. Microbial enzymes: tools for biotechnological processes;Adrio;Biomolecules,2014

3. Agarwal, S. and Sahu, S. (2014) ‘Safety and regulatory aspects of food enzymes: an industrial perspective.’ http://www.ijims.com/process/downloadPDF.php?id=252. Available from: http://imsear.li.mahidol.ac.th/handle/123456789/176062 (Accessed 21 May 2017).

4. Production of tannase by Aspergillus niger Aa-20 in submerged and solid-state fermentation: influence of glucose and tannic acid;Aguilar;J. Ind. Microbiol. Biotechnol.,2001

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