论文信息 - Importance of Inactivation Methodology in Enzymatic Processing of Raw Potato Starch: NaOCl as Efficient α-Amylase Inactivation Agent - 字舞流文

Importance of Inactivation Methodology in Enzymatic Processing of Raw Potato Starch: NaOCl as Efficient α-Amylase Inactivation Agent

B. Svensson | S. Christensen | O. B. Sørensen | Signe Schram Zinck | Anne S. Meyer | A. Meyer