Introducing rebaudioside A as a novel enzyme stabilizer: comparison with lysine on Aspergillus oryzae alpha‐amylase inactivation and amorphous aggregation
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DOI: 10.1002/jsfa.14362
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. read more here.
Keywords: alpha amylase; amorphous aggregation; inactivation amorphous; aspergillus oryzae ... See more keywords