α-l-Arabinofuranosidases from Aspergillus terreus with Potential Application in Enology: Induction, Purification, and Characterization-Reference-Cited by-同舟云学术

α-l-Arabinofuranosidases from Aspergillus terreus with Potential Application in Enology: Induction, Purification, and Characterization

Published:1997-07-01 Issue:7 Volume:45 Page:2379-2383
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Le Clinche Florence¹,Piñaga Francisco¹,Ramón Daniel¹,Vallés Salvador¹

Affiliation:

1. Departamento de Biotecnología de Alimentos, Instituto de Agroquímica y Tecnología de Alimentos (CSIC), P.O. Box 73, 46100 Burjassot, Valencia, Spain

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf970046k

Reference15 articles.

1. α-l-Arabinofuranosidase fromSclerotinia sclerotiorum: Purification, Characterization, and Effects on Plant Cell Walls and Tissue

2. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding

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