Effects of compressed carbon dioxide treatment on the specificity of oxidase enzymatic complexes from mate tea leaves

Journal of Supercritical Fluids

Volumn 43, Issue 2, 2007, Pages 283-290

  Primo, M S ^a,b   Ceni, G C ^a,b   Marcon, N S ^a   Antunes, O A C ^b   Oliveira, D ^a   Oliveira, J Vladimir ^a   Dariva, C ^a,c  

^a DEPARTMENT OF FOOD ENGINEERING   (Brazil)

^b FEDERAL UNIVERSITY OF RIO DE JANEIRO   (Brazil)

^c ITP   (Brazil)

Author keywords

Compressed carbon dioxide; Enzymatic extract; Mate tea leaves; Selectivity; Thermo stability

Indexed keywords

CATALYST SELECTIVITY; ENZYMES; FRACTIONATION; PRESSURE EFFECTS; THERMODYNAMIC STABILITY;

COMPRESSED CARBON DIOXIDE; DEPRESSURIZATION; ENZYMATIC EXTRACTS; EXPOSURE TIME; MATE TEA LEAVES;

CARBON DIOXIDE;

EID: 35148896412     PISSN: 08968446     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.supflu.2007.07.004     Document Type: Article

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