Application of Immobilized Enzymes in Juice Clarification.

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第一作者： Feng,Wang

第一单位： School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.

作者： Feng,Wang ^[1] ; Hui,Xu ^[2] ; Miaomiao,Wang ^[1] ; Xiaolei,Yu ^[1] ; Yi,Cui ^[1] ; Ling,Xu ^[1] ; Anzhou,Ma ^[1] ; Zhongyang,Ding ^[2] ; Shuhao,Huo ^[3] ; Bin,Zou ^[4] ; Jingya,Qian ^[1]

作者单位： School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China. ^[1] Institute of Agricultural Products Processing Engineering, Jiangsu University, Zhenjiang 212013, China. ^[2] Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences, Beijing 100085, China. ^[3] Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China. ^[4]

关键词 clarification mechanism immobilization method immobilized enzyme immobilized support juice clarification

DOI 10.3390/foods12234258

PMID 38231709

发布时间 2024-01-19

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Foods (Basel, Switzerland)

2023年12卷23期

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Application of Immobilized Enzymes in Juice Clarification.

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Application of Immobilized Enzymes in Juice Clarification.

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