Effect of α-Amylase Degradation on Physicochemical Properties of Pre-High Hydrostatic Pressure-Treated Potato Starch.
α-淀粉酶降解对预高压处理马铃薯淀粉理化性质的影响
期刊:PLoS One
影响因子:2.6
doi:10.1371/journal.pone.0143620
Mu Tai-Hua, Zhang Miao, Raad Leyla, Sun Hong-Nan, Wang Cheng
