机译:淀粉的口服消化和感知:烹饪,品尝时间和唾液α-淀粉酶活性的影响
Oregon State Univ Dept Food Sci &
Technol 100 Wiegand Hall Corvallis OR 97331 USA;
Oregon State Univ Dept Food Sci &
Technol 100 Wiegand Hall Corvallis OR 97331 USA;
Oregon State Univ Dept Food Sci &
Technol 100 Wiegand Hall Corvallis OR 97331 USA;
Oregon State Univ Dept Food Sci &
Technol 100 Wiegand Hall Corvallis OR 97331 USA;
alpha-amylase; carbohydrate; cooking; glucose oligomers; starch; taste;
机译:淀粉的口服消化和感知:烹饪,品尝时间和唾液α-淀粉酶活性的影响
机译:唾液α-淀粉酶活性和与人类相关的淀粉相关的甜味味觉感知
机译:唾液酶活性对含淀粉食物的口腔感知的影响
机译:实时CSLM对分离形式淀粉α-淀粉酶消化的实时CSLM观察及细胞完整性
机译:玉米/大豆共混物挤压蒸煮过程中球形芽孢杆菌的α-淀粉酶活性和破坏。
机译:AMY1基因拷贝数唾液α-淀粉酶水平和口服淀粉的感知力的个体差异
机译:淀粉的口服消化和感知:烹饪,品尝时间和唾液α-淀粉酶活性的影响