直链麦芽四糖的酶法制备及功能特性研究进展 / Research progress in the enzymatic preparation and functional properties of maltotetraose
- Resource Type
- Academic Journal
- Source
- 中国食品添加剂 / China Food Additives. 33(12):15-23
- Subject
直链麦芽四糖 理化性质 酶法制备 功能特性 - Language
- Chinese
- ISSN
- 1006-2513