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Updated: May 7, 2026

Customization of Aspergillus niger Morphology Through Addition of Talc Micro Particles
10:51

Customization of Aspergillus niger Morphology Through Addition of Talc Micro Particles

Published on: March 15, 2012

Aroma enhancement in wines using co-immobilized Aspergillus niger glycosidases

Paula González-Pombo1, Laura Fariña, Francisco Carrau

  • 1Cátedra de Bioquímica, Departamento de Biociencias, Facultad de Química, Gral Flores 2124, CC1157 Montevideo, Uruguay.

Food Chemistry
|September 24, 2013
PubMed

Keywords:
Aroma enhancementCo-immobilizationEnzyme immobilizationGlycosidasesWine

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