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Research Article Product Composition Analysis and Process Research of Oligosaccharides Produced from Enzymatic Hydrolysis of High-Concentration Konjac Flour
[Image: see text] There is a huge variability in reducing sugars, viscosity, and composition of oligosaccharides in the hydrolyzed products of konjac flour with different concentrations. We analyzed the factors affecting reducing sugars, viscosity, and the average degree of polymerization (DP) durin...
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| Udgivet i: | ACS Omega |
|---|---|
| Main Authors: | , , , , , |
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
American Chemical Society
2020
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| Online adgang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7017399/ https://ncbi.nlm.nih.gov/pubmed/32064408 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1021/acsomega.9b04218 |
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