Uses of laccases in the food industry

Enzyme Research

Volumn 2010, Issue , 2010, Pages

  Osma, Johann F ^a   Toca Herrera, José L ^b   Rodríguez Couto, Susana ^c,d  

^a UNIVERSIDAD DE LOS ANDES   (Colombia)

^b UNIVERSITY OF NATURAL RESOURCES AND LIFE SCIENCES   (Austria)

^c CEIT   (Spain)

^d BASQUE FOUNDATION FOR SCIENCE   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

LACCASE; POLYPHENOL DERIVATIVE;

AGARICUS BISPORUS; AMPEROMETRIC BIOSENSOR; BEER; BIOCATALYST; BIODEGRADABILITY; BIOREMEDIATION; BREAD; CHEMICAL COMPOSITION; CHEMICAL INTERACTION; COPRINUS; COPRINUS CINEREUS; ENERGY CONSERVATION; ENZYME ACTIVITY; ENZYME ASSAY; FLAVOR; FOOD ANALYSIS; FOOD COMPOSITION; FOOD INDUSTRY; FOOD PROCESSING; FRUIT JUICE; MEDICINAL PLANT; MOLECULAR STABILITY; NONHUMAN; PALATABILITY; PLEUROTUS OSTREATUS; PRIORITY JOURNAL; PROTEIN ISOLATION; PYCNOPORUS CINNABARINUS; REVIEW; RHUS VERNICFERA; TRAMETES VERSICOLOR; WASTE WATER MANAGEMENT; WINE;

EID: 84856799433     PISSN: 20900406     EISSN: 20900414     Source Type: Journal    
DOI: 10.4061/2010/918761     Document Type: Review

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