| 标题 |
A synergistic enzymatic strategy for comprehensive improvement of bread quality and digestibility using a novel maltohexaose-forming amylase and a 4,6-α-glucanotransferase |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Hydrocolloids 作者:Yu-chuan Wang; Hong Liu; Li-xiao Fu; Meng-jun Han; Qiao-juan Yan; et al 出版日期:2026-05-02 |
| 求助人 | |
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(2025-6-4)