Immobilized lysozyme for the continuous lysis of lactic...

Food Chemistry 2016 / 11 Vol. 210

Immobilized lysozyme for the continuous lysis of lactic bacteria in wine: Bench-scale fluidized-bed reactor study

Cappannella, Elena, Benucci, Ilaria, Lombardelli, Claudio, Liburdi, Katia, Bavaro, Teodora, Esti, Marco
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Volume:
210
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2016.04.089
Date:
November, 2016
File:
PDF, 618 KB
english, 2016
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