Browsing Food Engineering / Gıda Mühendisliği by Subject "C. Sauvignon"
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Partial purification of a polygalacturonase from a new Aspergillus sojae mutant and its application in grape mash maceration (Wiley, 2017-03)The use of polygalacturonase (PG) preparations in winemaking promotes the release of phenolic compounds. A PG from a new source, Aspergillus sojae mutant, was semi-purified and tested for grape mash maceration. Crude extract ...