机译:多色Trametes的吡喃糖氧化酶,黑曲霉的葡萄糖氧化酶和过氧化氢对小麦面筋淀粉分离中蛋白团聚的影响。
Laboratory of Food Chemistry and Biochemistry & Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20 - Box 2463, B-3001 Heverlee, Belgium;
Laboratory of Food Chemistry and Biochemistry & Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20 - Box 2463, B-3001 Heverlee, Belgium;
Laboratory of Food Chemistry and Biochemistry & Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20 - Box 2463, B-3001 Heverlee, Belgium;
Laboratory of Food Chemistry and Biochemistry & Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20 - Box 2463, B-3001 Heverlee, Belgium;
Laboratory of Food Chemistry and Biochemistry & Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20 - Box 2463, B-3001 Heverlee, Belgium;
Dough-batter process; Protein crosslinking; Oxidising agents;
机译:Trametes多色吡喃糖氧化酶和黑曲霉葡萄糖氧化酶的生化特性及其对小麦粉面团功能的影响
机译:黑麦曲霉吡喃葡萄糖氧化酶和黑曲霉葡萄糖氧化酶对面包面团稳定性的改善作用:阐明分子机制
机译:Trametes multicolor的吡喃糖氧化酶影响面团和面包的微观结构。
机译:多色芽孢杆菌Trametes多色制备新型吡喃糖2-氧化酶
机译:氟化葡萄糖和半乳糖与Trametes多色吡喃糖2-氧化酶变体结合的结构基础具有改进的半乳糖转化率
机译:氟化葡萄糖和半乳糖与Trametes多色吡喃糖2-氧化酶变体结合的结构基础,具有改进的半乳糖转化率