Importance of Inactivation Methodology in Enzymatic Processing of Raw Potato Starch: NaOCl as Efficient α-Amylase Inactivation Agent
酶法加工生马铃薯淀粉中酶灭活方法的重要性：次氯酸钠作为高效的α-淀粉酶灭活剂
期刊:Molecules
影响因子:4.6
doi:10.3390/molecules28072947
Zinck, Signe Schram; Christensen, Stefan Jarl; Sørensen, Ole Bandsholm; Svensson, Birte; Meyer, Anne S
