Enzymatic hydrolysis of capsaicins for the production of vanillylamine using ECB deacylase from Actinoplanes utahensis

Published 2010 View Full Article

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Title
Enzymatic hydrolysis of capsaicins for the production of vanillylamine using ECB deacylase from Actinoplanes utahensis
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 124, Issue 3, Pages 1096-1098
Publisher
Elsevier BV
Online
2010-06-23
DOI
10.1016/j.foodchem.2010.06.070

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