Enzymatic hydrolysis of capsaicins for the production of...

Food Chemistry 2011 Vol. 124; Iss. 3

Enzymatic hydrolysis of capsaicins for the production of vanillylamine using ECB deacylase from Actinoplanes utahensis

Diego Romano, Raffaella Gandolfi, Simone Guglielmetti, Francesco Molinari
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Volume:
124
Year:
2011
Language:
english
Pages:
3
DOI:
10.1016/j.foodchem.2010.06.070
File:
PDF, 199 KB
english, 2011
Conversion to is in progress
Conversion to is failed