Zinck, S.S.; Christensen, S.J.; Sørensen, O.B.; Svensson, B.; Meyer, A.S.
Importance of Inactivation Methodology in Enzymatic Processing of Raw Potato Starch: NaOCl as Efficient α-Amylase Inactivation Agent. Molecules 2023, 28, 2947.
https://doi.org/10.3390/molecules28072947
AMA Style
Zinck SS, Christensen SJ, Sørensen OB, Svensson B, Meyer AS.
Importance of Inactivation Methodology in Enzymatic Processing of Raw Potato Starch: NaOCl as Efficient α-Amylase Inactivation Agent. Molecules. 2023; 28(7):2947.
https://doi.org/10.3390/molecules28072947
Chicago/Turabian Style
Zinck, Signe Schram, Stefan Jarl Christensen, Ole Bandsholm Sørensen, Birte Svensson, and Anne S. Meyer.
2023. "Importance of Inactivation Methodology in Enzymatic Processing of Raw Potato Starch: NaOCl as Efficient α-Amylase Inactivation Agent" Molecules 28, no. 7: 2947.
https://doi.org/10.3390/molecules28072947
APA Style
Zinck, S. S., Christensen, S. J., Sørensen, O. B., Svensson, B., & Meyer, A. S.
(2023). Importance of Inactivation Methodology in Enzymatic Processing of Raw Potato Starch: NaOCl as Efficient α-Amylase Inactivation Agent. Molecules, 28(7), 2947.
https://doi.org/10.3390/molecules28072947