, (FOS)

Dandan Niu1, Nan Zhao1, Jun Wang2

  • 1Department of Biological Chemical Engineering, College of Chemical Engineering and Material Sciences, Tianjin University of Science and Technology, Tianjin 300457, China.

Foods (Basel, Switzerland)
|September 28, 2024
PubMed
概括

通过使用高度和高温度的基质,可以提高酶性食品加工效率. 这项研究开发了一种新的果类糖 (FOS) 合成方法,显著提高了生产率和生产率.