| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 7601763 | Food Chemistry | 2013 | 6 Pages |
Abstract
⺠Addition of ferulic, coumaric, and salicylic acid increased the activity of cellulase. ⺠These phenolic acids made cellulase a 4-5 nm redshift on UV spectrum. ⺠They decreased α-helix content but increased β-sheet and random coil content.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Ye Tian, Yue Jiang, Shiyi Ou,