机译:温度和pH值对果糖寡糖降解的影响
Department of Applied Biotechnology and Food Science Budapest University of Technology and Economics Műegyetem rkp. 3 1111 Budapest Hungary;
Department of Applied Biotechnology and Food Science Budapest University of Technology and Economics Műegyetem rkp. 3 1111 Budapest Hungary;
Department of Applied Biotechnology and Food Science Budapest University of Technology and Economics Műegyetem rkp. 3 1111 Budapest Hungary;
Department of Applied Biotechnology and Food Science Budapest University of Technology and Economics Műegyetem rkp. 3 1111 Budapest Hungary;
Fructo-oligosaccharides; Oligofructose; Degradation; Hydrolysis; Degree of polymerisation; pH; Temperature;
机译:温度和pH值对果糖寡糖降解的影响
机译:口腔链球菌对果糖寡糖的降解和发酵
机译:γ射线辐照和温度对洋葱鳞茎贮藏中的果聚糖(低聚果糖)的影响
机译:模拟移动床层析装置纯化果糖寡糖的操作条件
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机译:反应温度和混合强度对低聚果糖生产的影响