Amylolytic Activity in Selected Sweetpotato (&lt;i&gt;Ipomoea batatas&lt;/i&gt;Lam)

Amylolytic Activity in Selected Sweetpotato (<i>Ipomoea batatas</i>Lam)

来源 :食品与营养科学(英文) | 被引量 : 0次 | 上传用户：zhengwei2

【摘要】

：

Sweetpotato varieties (five) were investigated for changes in α- and β-amylase activities during root development and on subjection of harvested roots to diff

【作者】

：

Agnes Nabubuya Agnes Namutebi

【机构】

：

DepartmentofChemistry,DepartmentofFoodTechnologyandNutrition

【出处】

：

食品与营养科学(英文)

【发表日期】

：

2012年5期

【关键词】

：

SWEETPOTATO α-Amylase Β-AMYLASE DEVELOPMENT Postharvest Handling STORAGE Sweetpo

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Sweetpotato varieties (five) were investigated for changes in α- and β-amylase activities during root development and on subjection of harvested roots to different postharvest handling and storage conditions. Changes in α- and β-amylase activities in deve

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