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Effect of Fe3O4 and TiO2 Nanoparticles on Catalase Activity and β-Carotene Content at Pigmented Yeast Strain Rhodotorula gracilis Cover

Effect of Fe3O4 and TiO2 Nanoparticles on Catalase Activity and β-Carotene Content at Pigmented Yeast Strain Rhodotorula gracilis

Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 21 (2017): Issue 1 (June 2017)
By: Agafia Usatîi,  Alina Beșliu and  Nadejda Efremova  
Open Access
|Aug 2017
DOI: https://doi.org/10.1515/aucft-2017-0004 | Journal eISSN: 2344-150X | Journal ISSN: 2344-1496
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Language: English
Page range: 35 - 40
Published on: Aug 26, 2017
Published by: Lucian Blaga University of Sibiu
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
nanoparticles,
β-carotene,
catalase
Related subjects:
Industrial chemistry,
Industrial chemistry, other,
Food science and technology

© 2017 Agafia Usatîi, Alina Beșliu, Nadejda Efremova, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

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