Clarification of apple juices by pectin lyase from Penicillium paxilli
- 1 September 1982
- journal article
- research article
- Published by Springer Nature in Biotechnology Letters
- Vol. 4 (9), 553-556
- https://doi.org/10.1007/bf00127783
Abstract
No abstract availableKeywords
This publication has 8 references indexed in Scilit:
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- A simplified method for the quantitative assay of small amounts of protein in biologic materialAnalytical Biochemistry, 1973
- Clarification of fruit juice by pectin trans-eliminaseJournal of Agricultural and Food Chemistry, 1972
- Purification and Properties of Pectintrans-Eliminase fromAspergillus sojaeBioscience, Biotechnology, and Biochemistry, 1972
- Pectin trans-eliminase with fruit juice clarifying activityJournal of Agricultural and Food Chemistry, 1971
- The Chemical Nature and Precursors of Clarified Apple Juice SedimentJournal of Food Science, 1968
- Untersuchungen über die chemische Zusammensetzung von Trubausfällungen aus keltertrübem ApfelsaftMolecular Nutrition & Food Research, 1963
- The phenolic constituents of Prunus domestica. I.—The quantitative analysis of phenolic constituentsJournal of the Science of Food and Agriculture, 1959