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Food

Many laccase substrates are important components of food and beverages. Their modification by laccases can be exploited to improve food quality, create new functionalities and reduce process costs.

  • Wine and beer stabilization
  • Fruit Juice processing
  • Baking
  • Improving food sensory parameters
  • Biosensing of compounds in beverages

CONTACT


Address: Viale Maria Bakunin, 12 - CAP 80125 - Naples (Italy)
Email: info@biopox.com

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