Cite
HARVARD Citation
Pan, S. et al. (2019). Calcium and sodium ions synergistically enhance the thermostability of a maltooligosaccharide-forming amylase from Bacillus stearothermophilus STB04. Food chemistry. pp. 170-176. [Online].
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Pan, S. et al. (2019). Calcium and sodium ions synergistically enhance the thermostability of a maltooligosaccharide-forming amylase from Bacillus stearothermophilus STB04. Food chemistry. pp. 170-176. [Online].