Purification and Characterization of an α-L-Rhamnosidase from Aspergillus terreus of Interest in Winemaking
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2001.tb11317.x/fullpdf
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1. alpha-L-Rhamnosidase de Fagopyrum esculentum. Purification et quelques proprietes
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3. Flavor Enzymes
4. Isolation and Characterization of the Exocellular [β-Glucosidase of Candida cacaoi: Possible Use in Carbohydrates Degradation
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