A method for the decrease of phenolic co
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K. Lacki; Z. Duvnjak
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Article
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1999
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John Wiley and Sons
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English
โ 373 KB
๐ 2 views
An enzymatic process for upgrading the quality of canola meal (CM) by decreasing its phenolic content was investigated. The new method was based on the addition of the enzyme preparation from white-rot fungus Trametes versicolor to the meal-buffer slurry. A 98% decrease in the concentration of SAE w