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Collaborative Study Concerning the Enzymatic Determination of Starch in Food, Feed, and Raw Materials of the Starch Industry

被引：0
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作者：
Brunt, Kommer [1 ]
机构：
[1] TNO Nutr. and Food Res. Institute, Dept. of Carbohydrate Technology, Rouaanstraat 27, 9723 CC Groningen, Netherlands
来源：
Starch/Staerke | 2000年 / 52卷 / 2-3期
关键词：
D O I：
10.1002/(SICI)1521-379X(200004)52:2/33.0.CO;2-T
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学科分类号：
摘要：
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页码：73 / 75
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