Improvement of Laccase

E-ISSN： 1745-4514|39|1|101-108

ISSN： 0145-8884

Source： JOURNAL OF FOOD BIOCHEMISTRY (ELECTRONIC), Vol.39, Iss.1, 2015-02, pp. : 101-108

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

The fungal laccase‐catalyzed oxidation of EGCG and the characterization of its products

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Vol. 95, Iss. 13, 2015-10 ,pp. : 2686-2692

John Wiley & Sons Inc

Access to resources Recommend Favorite

Liquid laccase production by Phomopsis liquidambari B3 accelerated phenolic acids degradation in long-term cropping soil of peanut

Acta Agriculturae Scandinavica, B, Vol. 64, Iss. 8, 2014-11 ,pp. : 683-693

Taylor & Francis Ltd

Access to resources Recommend Favorite

Enzymatic characterization of a laccase from lychee pericarp in relation to browning reveals the mechanisms for fruit color protection

JOURNAL OF FOOD PROCESSING AND PRESERVATION (ELECTRONIC), Vol. 42, Iss. 2, 2018-02 ,pp. : n/a-n/a

John Wiley & Sons Inc

Access to resources Recommend Favorite

Genomics and the genetic improvement of broiler chicken

By Vignal Alain

Outlook on Agriculture, Vol. 33, Iss. 2, 2004-06 ,pp. : 79-84

IP Publishing Ltd

Access to resources Recommend Favorite

Utilization of genomic information in livestock improvement

By Elsen Jean-Michel

Outlook on Agriculture, Vol. 32, Iss. 4, 2003-12 ,pp. : 241-245

IP Publishing Ltd

Access to resources Recommend Favorite