How to enjoy laccases

Cellular and Molecular Life Sciences

Volumn 72, Issue 5, 2015, Pages 923-940

  Pezzella, Cinzia ^a   Guarino, Lucia ^a   Piscitelli, Alessandra ^a  

^a Università degli Stud di Napoli Federico II   (Italy)

Author keywords

Cosmetics; Food; Green chemistry; Industrial applications; Pharmaceutical; Polymer; Textile

Indexed keywords

DIMER; FLAVONOID; LACCASE; LIGNOCELLULOSE; POLYMER; DRUG;

ARTIFICIAL URUSHI; BAKING INDUSTRY; BEER; BEVERAGE; BIOREMEDIATION; BIOTECHNOLOGICAL PRODUCTION; BLEACHING; CATALYSIS; CHEMICAL BOND; COMPOSITE MATERIAL; COSMETIC INDUSTRY; CROSS COUPLING REACTION; DRUG INDUSTRY; FOOD COMPOSITION; FOOD INDUSTRY; FOOD QUALITY; FRUIT JUICE; GREEN CHEMISTRY; INDUSTRY; MATERIAL COATING; OXIDATION REDUCTION POTENTIAL; OXIDATIVE COUPLING; PATENT; POLYMER GRAFTING; POLYMER PRODUCTION; REVIEW; STAINING; TEXTILE FIBER; TEXTILE INDUSTRY; WASTE WATER MANAGEMENT; WINE INDUSTRY; ANALYSIS; BIOCATALYSIS; CHEMISTRY; METABOLISM; OXIDATION REDUCTION REACTION; TEXTILE;

BIOCATALYSIS; FLAVONOIDS; GREEN CHEMISTRY TECHNOLOGY; LACCASE; OXIDATION-REDUCTION; PHARMACEUTICAL PREPARATIONS; POLYMERS; TEXTILES;

EID: 84926654675     PISSN: 1420682X     EISSN: 14209071     Source Type: Journal    
DOI: 10.1007/s00018-014-1823-9     Document Type: Review

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