Effect of laccase from Trametes maxima CU1 on physicochemical quality of bread

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Effect of laccase from Trametes maxima CU1 on physicochemical quality of bread

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наукова стаття, опублікована в травні 2017

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Effect of laccase from Trametes maxima CU1 on physicochemical quality of bread

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Effect of laccase from Trametes maxima CU1 on physicochemical quality of bread

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Effect of laccase from Trametes maxima CU1 on physicochemical quality of bread

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Effect of laccase from Trametes maxima CU1 on physicochemical quality of bread

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Effect of laccase from Trametes maxima CU1 on physicochemical quality of bread

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Effect of laccase from Trametes maxima CU1 on physicochemical quality of bread

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P1476

Effect of laccase from Trametes maxima CU1 on physicochemical quality of bread

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P2093

Carlos Eduardo Hernández-Luna

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Guadalupe Gutiérrez-Soto

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Guillermo Niño-Medina

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Vania Urías-Orona

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P2860

A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding

Effect of protein structure on laccase-catalyzed protein oligomerization.

Industrial and biotechnological applications of laccases: a review.

Potential applications of laccase-mediated coupling and grafting reactions: a review.

Decolorization and detoxification of textile dyes with a laccase from Trametes hirsuta.

Maillard reaction products in bread: A novel semi-quantitative method for evaluating melanoidins in bread.

Fungal laccases: production, function, and applications in food processing.

Identification of hydroxycinnamic acid-maillard reaction products in low-moisture baking model systems.

Laccase-catalysed oxidation of ferulic acid and ethyl ferulate in aqueous medium: a green procedure for the synthesis of new compounds.

Identification of dehydro-ferulic acid-tyrosine in rye and wheat: evidence for a covalent cross-link between arabinoxylans and proteins.

P31

scholarly article

P356

10.1080/23311932.2017.1328762

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P433

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P478

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P577

2017-05-11T00:00:00Z

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