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

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Bibliographic Details
Published inBiotechnology techniques Vol. 9; no. 2; pp. 95 - 100
Main Authors Alkorta, I, Garbisu, C, Llama, M.J, Serra, J.L
Format Journal Article
LanguageEnglish
Published 1995
Subjects
clarification
enzyme activity
fruit juices
lyases
membranes
pectins
Penicillium italicum
solutions
ultrafiltration
viscosity
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ISSN:0951-208X
1573-6784