مقالة · مجلة · 1995

HEAT SENSITIVITY, OPTIMUM pH AND CHANGES IN ACTIVITY OF SORGHUM PEROXIDASE DURING MALTING AND MASHING

Bennett Chima Nwanguma, Michael O. Eze

Journal of the Institute of Brewing

• وصول مفتوح · ذهبي

اقرأه10.1002/j.2050-0416.1995.tb00866.x