A simple method for purifying glycosidases: alpha-l-rhamnopyranosidase from Aspergillus niger to increase the aroma of Moscato wine

Authors: Spagna G.1; Barbagallo R.N.; Martino A.; Pifferi P.G.

Source: Enzyme and Microbial Technology, Volume 27, Number 7, October 2000 , pp. 522-530(9)

Publisher: Elsevier

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Keywords: alpha-l-rhamnopyranosidase (Rha); Enzyme purification; Wine aromatization

Language: English

Document Type: Research article

DOI: 10.1016/S0141-0229(00)00236-2

Affiliations: 1: aFood Biotechnology Group from the Department of Horticulture, Floriculture, Arboriculture and Agroindustrial Technology (DOFATA), University of Catania, Via S. 98-95123 Catania, Sofia, Italy

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