Immobilization of the glycosidases: α-l-arabinofuranosidase and β-D-glucopyranosidase from Aspergillus niger on a chitosan derivative to increase the aroma of wine. Part II

Enzyme and Microbial Technology

Volumn 23, Issue 7-8, 1998, Pages 413-421

  Spagna, Giovanni ^a   Andreani, Franco ^a   Salatelli, Elisabetta ^a   Romagnoli, Denis ^a   Casarini, Daniele ^a   Pifferi, Pier Giorgio ^a  

^a UNIVERSITY OF BOLOGNA   (Italy)

Author keywords

Enzyme immobilization; Wine aromatization; L arabinofuranosidase; D glucopyranosidase

Indexed keywords

ADSORPTION; AROMATIZATION; BIOSYNTHESIS; ENZYMES; FUNGI; ORGANIC COMPOUNDS; PH; TEMPERATURE; WINE;

ARABINOFURANOSIDASE; ASPERGILLUS NIGER; GLUCOPYRANOSIDASE; WINE AROMATIZATION;

ENZYME IMMOBILIZATION;

ARABINOFURANOSIDASE; BETA GLUCOSIDASE; CHITOSAN; GLYCOSIDASE;

ARTICLE; ASPERGILLUS NIGER; ENZYME IMMOBILIZATION; FOOD QUALITY; TECHNIQUE; WINE;

ASPERGILLUS NIGER;

EID: 0032214527     PISSN: 01410229     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0141-0229(97)00249-4     Document Type: Article

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