Analysis of β-amylase gene (
Beta-amylase
Nucleotide variation
Optimal cooking time
Orange-fleshed
Sweetpotato
Texture
Journal
Journal of agriculture and food research
ISSN: 2666-1543
Titre abrégé: J Agric Food Res
Pays: Netherlands
ID NLM: 101774856
Informations de publication
Date de publication:
Jun 2021
Jun 2021
Historique:
received:
17
11
2020
revised:
04
02
2021
accepted:
15
02
2021
entrez:
4
6
2021
pubmed:
5
6
2021
medline:
5
6
2021
Statut:
ppublish
Résumé
β-amylase is a thermostable enzyme that hydrolyses starch during cooking of sweetpotato (
Identifiants
pubmed: 34085050
doi: 10.1016/j.jafr.2021.100121
pii: S2666-1543(21)00023-5
pmc: PMC8135125
doi:
Types de publication
Journal Article
Langues
eng
Pagination
100121Informations de copyright
© 2021 The Author(s).
Déclaration de conflit d'intérêts
The authors declare no conflict of interest. The funders had no role in the design of the study; in the collection, analyses, or interpretation of data; in the writing of the manuscript, or in the decision to publish the results.
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