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

Data publikacji: 27 maj 2014

Zakres stron: 57 - 63

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

Słowa kluczowe

Pectin lyase, purification, characterization, Geobacillus pallidus P26

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

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