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A tyrosinase inhibitor from Aspergillus niger
Tyrosinase, in the presence of oxygen, is the main culprit in post harvest browning of food products, resulting in the drop in its commercial value. In an effort to seek natural tyrosinase inhibitors for food applications, a screening programme was undertaken. Of the 26 fungal cultures isolated from...
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| Main Authors: | , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2014
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4190209/ https://ncbi.nlm.nih.gov/pubmed/25328242 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-014-1395-6 |
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