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Production of pectinases for quality apple juice through fermentation of orange pomace
Production of pectinases by Aspergillus niger was successfully carried out through solid state fermentation. Orange pomace was used as substrate to produce pectinases using a wild type of A. niger isolated from a rotten orange texture. Some of the important parameters affecting exo- and endo-pectina...
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| Publicado no: | J Food Sci Technol |
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| Main Authors: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2017
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5643798/ https://ncbi.nlm.nih.gov/pubmed/29085155 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-017-2829-8 |
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