Publication | Open Access

Immobilization of the glycosidases: α-l-arabinofuranosidase and β-d-glucopyranosidase from Aspergillus niger on a chitosan derivative to increase the aroma of wine. Part II

EngineeringBiotransformationBiochemistryGlycobiologyBiotechnologyChitosan DerivativeAspergillus NigerPolysaccharideCarbohydrate-protein InteractionBiomolecular EngineeringPart IiGlycosylation