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Stability of four commercial phytase products under increasing thermal conditioning temperatures
Phytase is a feed-grade enzyme frequently added to swine diets to help improve the digestibility of phytate phosphorus. However, like any enzyme, it may be subject to heat damage when exposed to thermal processing. Therefore the objective of this experiment was to determine the stability of 4 commer...
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| Publicado no: | Transl Anim Sci |
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| Main Authors: | , , , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Oxford University Press
2017
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7205339/ https://ncbi.nlm.nih.gov/pubmed/32704650 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.2527/tas2017.0030 |
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