Experimental Design Applied to the Optimization and Partial Characterization of Pectin Liase from a Newly Isolated Penicillium brasilianum
Author:
Affiliation:
1. Universidade Regional Integrada, Brasil
Publisher
FapUNIFESP (SciELO)
Link
http://www.scielo.br/pdf/babt/v57n6/1516-8913-babt-57-06-00908.pdf
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3. Preparation and properties of an immobilized pectinlyase for the treatment of fruit juices;Busto MD;Bioresource Technol.,2006
4. Utilization of orange bagasse in pectinases production byAspergilllussp;Camargo LA;Alim Nutr.,2005
5. Screening of pectinase producer from alkalophilic bacteria and study on its potential application in degumming of ramie;Cao J;Enzyme Microb Technol.,1992
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3. Biotechnological potential of agro-industrial waste in the synthesis of pectin lyase from Aspergillus brasiliensis;Food Science and Technology International;2017-09-28
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