Production of pectin lyase from Geobacillus pallidus p26, purification, characterization and fruit juice application

Online veröffentlicht: 27. Mai 2014

Seitenbereich: 57 - 63

DOI: https://doi.org/10.2478/acs-2014-0011

Schlüsselwörter

Pectin lyase, purification, characterization, Geobacillus pallidus P26

© Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava

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