Enzymatic cross-linking of ferulated arabinoxylan: effect of laccase or peroxidase catalysis on the gel characteristics

  1. Martínez-López, A.L.
  2. Carvajal-Millan, E.
  3. Marquez-Escalante, J.
  4. Campa-Mada, A.C.
  5. Rascón-Chu, A.
  6. López-Franco, Y.L.
  7. Lizardi-Mendoza, J.
Aldizkaria:
Food Science and Biotechnology

ISSN: 1226-7708

Argitalpen urtea: 2019

Alea: 28

Zenbakia: 2

Orrialdeak: 311-318

Mota: Artikulua

DOI: 10.1007/S10068-018-0488-9 GOOGLE SCHOLAR
Datuen iturria: Scopus