Enzymatic Polymerization of Phenolic Compounds Using Laccase and Tyrosinase from Ustilago maydis-Reference-Cited by-同舟云学术

Enzymatic Polymerization of Phenolic Compounds Using Laccase and Tyrosinase from Ustilago maydis

Published:2006-04-18 Issue:6 Volume:7 Page:1845-1854
ISSN:1525-7797
Container-title:Biomacromolecules
language:en
Short-container-title:Biomacromolecules

Author:

Desentis-Mendoza Rosa Martha¹,Hernández-Sánchez Humberto¹,Moreno Abel¹,Rojas del C. Emilio¹,Chel-Guerrero Luis¹,Tamariz Joaquín¹,Jaramillo-Flores María Eugenia¹

Affiliation:

1. Departamento de Graduados e Investigación en Alimentos, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Carpio y Plan de Ayala, CP. 11340, México, DF, México, Instituto de Química, UNAM, CP. 04510, México, DF, México, Facultad de Ingeniería Química, Universidad Autónoma de Yucatán, CP. 97288, Mérida, Yucatán, México, Instituto de Investigaciones Biomédicas, UNAM, CP. 04510, México, DF, México, and Departamento de Química Orgánica, Escuela Nacional de Ciencias Biológicas,...

Publisher

American Chemical Society (ACS)

Subject

Materials Chemistry,Polymers and Plastics,Biomaterials,Bioengineering

Link

https://pubs.acs.org/doi/pdf/10.1021/bm060159p

Reference40 articles.

1. Anthocyanin antioxidants from edible fruits

2. Evaluation of the antioxidant properties of fruits

3. Huitlacoche (ustilago maydis) as a food source — biology, composition, and production

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