Immobilization of the glycosidases: -l-arabinofuranosidase and -d-glucopyranosidase from Aspergillus niger on a chitosan derivative to increase the aroma of wine. Part II - A guide to approaches to stabilizing enzymes

Author： Spagna G.   Andreani F.   Salatelli E.   Romagnoli D.   Casarini D.   Pifferi P.G.  

Publisher： Elsevier

ISSN： 0141-0229

Source： Enzyme and Microbial Technology, Vol.23, Iss.7, 1998-11, pp. : 413-421

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