| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10542702 | Food Chemistry | 2012 | 6 Pages |
Abstract
⺠Water activity and temperature affect the production of CMCase and xylanase enzymes. ⺠For the FPase, only time and water activity were significant and have quadratic effect. ⺠The enzymes were produced only with the residue of potato water and Aspergillus niger.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Tamires Carvalho dos Santos, Devson Paulo Palma Gomes, Renata Cristina Ferreira Bonomo, Marcelo Franco,