Enzymatic degradation and detoxification of azo dye Congo red by a new laccase from Oudemansiella canarii
Daiane IarkGraduate Program in Environmental Biotechnology, Universidade Estadual de Maringá, BrazilAna Júlia dos Reis BuzzoDepartment of Biochemistry, Universidade Estadual de Maringá, BrazilJéssica Amanda Andrade GarciaGraduate Program in Food Science, Universidade Estadual de Maringá, BrazilVanesa Gesser CorrêaGraduate Program in Food Science, Universidade Estadual de Maringá, BrazilCristiane Vieira HelmRúbia Carvalho Gomes CorrêaGraduate Program in Food Science, Universidade Estadual de Maringá, BrazilRosely A. PeraltaDepartment of Chemistry, Universidade Federal de Santa Catarina, BrazilRegina de Fátima Peralta Muniz MoreiraDepartment of Chemical and Food Engineering, Universidade Federal de Santa Catarina, BrazilAdelar BrachtDepartment of Biochemistry, Universidade Estadual de Maringá, Brazil; Graduate Program in Food Science, Universidade Estadual de Maringá, BrazilRosane Marina PeraltaDepartment of Chemistry, Universidade Federal de Santa Catarina, Brazil
2019en
ABI
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