1.
Molecular Characterizations of Thermophilic Bacteriophages and Thermostable Maltogenic Amylase;
高温噬菌体分子特征及热稳定麦芽糖基淀粉酶的性质
2.
Gene Cloning and Characterization of Maltose-forming α-amylase;
生麦芽糖α-淀粉酶基因的克隆与鉴定
3.
Gene Cloning and Characterization of Bacillus licheniformis Maltogenic α-amylase
地衣芽孢杆菌生麦芽糖α-淀粉酶的基因克隆与鉴定
4.
Maltose is readily produced by hydrolysis of starch using the enzyme β-amylase.
麦芽糖可以用13-淀粉酶水解淀粉制得。
5.
Reference values investigation of adults urine AMY with PNPG7 method
对硝基苯麦芽七糖苷法测定成人尿液淀粉酶参考值调查
6.
An amylase or a mixture of amylases that converts starch to maltose, found in certain germinating grains such as malt.
淀粉酶一种把淀粉或麦芽糖的淀粉酶或淀粉酶的混合物，可在某些发芽的谷物比如麦芽中找到
7.
The,fermentation power of a flour involves determination of the maltose value (diastolic activity).
面粉的发酵能力是由麦芽糖值所决定的(淀粉酶的活性)。
8.
Preliminary Study of High Maltose Production using Barley Malt Replacing Barley β-Amylase
大麦麦芽替代大麦β-淀粉酶生产高麦芽糖的初步研究
9.
Effect of levels of amylase on the mashing product in the malt sccharifying course
麦芽糖化过程中淀粉酶酶系和酶活水平对糖化产物影响的研究
10.
A form of amylase in the saliva of human beings and some animals that catalyzes the hydrolysis of starch into maltose and dextrin.
唾液淀粉酶在人类或某些动物的唾液中的一种淀粉酶，能把水解淀粉催化成麦芽糖和糊精
11.
Study on thermal stabilizer of α-amylase and its inactivation kinetic
α-淀粉酶热稳定剂及失活动力学研究
12.
The fermentation of bread involves several steps: alpha- and beta-amylases present in the moistened dough release maltose and sucrose from starch.
面包发酵包括以下几个步骤：湿面团中的a-和p-淀粉酶作用于淀粉产生麦芽糖和蔗糖
13.
Hops are added during brewing and after the enzymes of the malt have converted the starch to the sugar maltose.
酿造过程中,当酶已经把淀粉转化为麦芽糖之后加入酒花。
14.
The Influence of Cd to the Wheat Sprout Rate and the Activity of Amylase
镉对小麦发芽率及淀粉酶活力的影响
15.
Research on the Improvement of the Thermostability of Enzyme in Malt by Ectoine
Ectoine提高啤酒麦芽中酶的热稳定性的研究
16.
Study on Fixationof Maltooligosyl Trehalose Synthase by Calcium Alginate
海藻酸钙固定麦芽寡糖基海藻糖合酶的研究
17.
Thermal Stabilizer of Amylase and Steam Desizing Process of Cotton Fabric
淀粉酶热稳定剂及棉织物汽蒸退浆工艺的研究
18.
Thermal inactivation kinetics and stability of α-amylase on cotton fabric
α-淀粉酶在棉织物上的热失活动力学及稳定性