The role of amino acids and glycosidic compounds was investigated as edible and potential compatible stabilizing additives against Aspergillus oryzae alpha‐amylase (AOA) inactivation and amorphous aggregation. Click to show full abstract
The role of amino acids and glycosidic compounds was investigated as edible and potential compatible stabilizing additives against Aspergillus oryzae alpha‐amylase (AOA) inactivation and amorphous aggregation.
Keywords:
alpha amylase;
amorphous aggregation;
inactivation amorphous;
aspergillus oryzae;
oryzae alpha
Journal Title: Journal of the Science of Food and Agriculture
Year Published: 2025
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Journal Title: Journal of the Science of Food and Agriculture
Year Published: 2025
Link to full text (if available)
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recommendations!