FOOD SCIENCE ›› 1998, Vol. 19 ›› Issue (9): 5-8.
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GONG Jia-Shun, DENG Jian-Ying, LIU Qin-Jin
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Abstract: The preparation of tannase in Aspergillus niger 9701 and it’s kinetics on clarification of tea extracts were studied. The results were as bellow: the highest velocity at 1% tea extracts, 3% tannase addition, temperature 35℃ and pH6. 0. The catalytic kinetics equation was as follow:
Key words: Tea extracts Tannase Clarification kinetics
GONG Jia-Shun, DENG Jian-Ying, LIU Qin-Jin. Studies on Preparation of Tannase and its Kinetics on Clarification of Tea extracts[J]. FOOD SCIENCE, 1998, 19(9): 5-8.
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