Prevention of β-Glucosidase Inhibition by High Molecular Mass Compounds During Enzymatic Wine Aroma Enhancement Using a Hollow Fiber Reactor
Enzyme activity and stability in a membrane reactor for wine aroma enhancement can be higher than when the enzyme is present in a free state since the catalyst would only be in contact with the low molecular mass components of this beverage. To test this hypothesis, the activity and stability of tw...
Main Authors: | , , |
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Format: | Article |
Language: | English |
Published: |
University of Zagreb Faculty of Food Technology and Biotechnology
2014-01-01
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Series: | Food Technology and Biotechnology |
Subjects: | |
Online Access: | http://hrcak.srce.hr/file/186441 |