Immobilization of a Cutinase from Fusarium oxysporum and Application in Pineapple Flavor Synthesis-Reference-Cited by-同舟云学术

Immobilization of a Cutinase from Fusarium oxysporum and Application in Pineapple Flavor Synthesis

Published:2017-04-19 Issue:17 Volume:65 Page:3505-3511
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Nikolaivits Efstratios¹,Makris Georgios¹,Topakas Evangelos¹^ORCID

Affiliation:

1. Biotechnology Laboratory, School of Chemical Engineering, National Technical University of Athens, 9 Heroon Polytechniou Street, Zographou Campus, 15780 Athens, Greece

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.7b00659

Reference28 articles.

1. Short-chain aliphatic ester synthesis using Thermobifida fusca cutinase

2. Microbial and enzymatic technologies used for the production of natural aroma compounds: Synthesis, recovery modeling, and bioprocesses

3. Enzyme catalyzed synthesis of cosmetic esters and its intensification: A review

4. Grand View Research Inc. Report on Fatty Acid Ester Market; San Francisco, CA, USA, 2016.

5. Characteristic features and biotechnological applications of cross-linked enzyme aggregates (CLEAs)

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