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Biotechnology Letters, Vol. 4, No. 9. (1 September 1982), pp. 553-556, doi:10.1007/bf00127783 Key: citeulike:11289020
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Pectin lyase EC 4.2.2.10 from Penicillium paxilli was able to clarify apple juices with a low level of polyphenols. Enzymatic clarification of these juices was stimulated by Ca++ions in a concentration of 10-2M.
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