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Publikováno v:
Journal of the American Society of Brewing Chemists. 61:142-145
α-Glucosidase is one of the four carbohydrases present in malted barley that degrade starch. The thermostability of these carbohydrases is important because the industrial processes that convert starch to fermentable sugars typically take place at t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7d554a4f512bab0cf9e730b65fac039a
https://doi.org/10.1094/asbcj-61-0142
https://doi.org/10.1094/asbcj-61-0142
