Viscosity decrease of pectin and fruit juices catalyzed by pectin lyase from Penicillium italicum in batch and continuous-flow membrane reactors

  1. Alkorta, I.
  2. Garbisu, C.
  3. Llama, M.J.
  4. Serra, J.L.
Biotechnology Techniques

ISSN: 0951-208X 1573-6784

Year of publication: 1995

Volume: 9

Issue: 2

Pages: 95-100

Type: Article

DOI: 10.1007/BF00224405 GOOGLE SCHOLAR

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