Experimental design and response surface modeling applied for the optimisation of pectin hydrolysis by enzymes from A. niger CECT 2088

  1. Rodríguez-Nogales, J.M.
  2. Ortega, N.
  3. Perez-Mateos, M.
  4. Busto, M.D.
Aldizkaria:
Food Chemistry

ISSN: 0308-8146

Argitalpen urtea: 2007

Alea: 101

Zenbakia: 2

Orrialdeak: 634-642

Mota: Artikulua

DOI: 10.1016/J.FOODCHEM.2006.01.055 GOOGLE SCHOLAR