Purification and characterization of an alkaline pectin lyase from Aspergillus flavus

By S. Yadav, P. Yadav, D. Yadav, K. Yadav. 2008

83 citations recorded by the source corpus.

Subfields: Biomedical Engineering, Nutrition and Dietetics, Plant Science

View Paper: https://www.semanticscholar.org/paper/94f53430a6791012f13d42f9d08b0acf77b25b91

Citations in the corpus

• In vitro organic matter digestibility and gas production of fish-meal coated with fat (2011, unknown): “However, the results of Yadav et al. (2008, 2009) reported stability of PL in a pH range of 4.0 - 10.0 and 4.0 - 9.0 with A. flavus and A. terricola, respectively.”