Effects of phenolic compounds on the hydrolysis of red sorghum starch by extracted red sorghum malt α‐ and β‐amylases

E-ISSN： 1521-379x|67|9-10|854-859

ISSN： 0038-9056

Source： STARCH / STAERKE, Vol.67, Iss.9-10, 2015-09, pp. : 854-859

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