Comparison of amylolytic properties of Lactobacillus amylovorus and of Lactobacillus amylophilus

CarlosCastillo PompeyoMaricelaSu�rez G�mezS. GasparianJuliette Morlon‐Guyot2026-03-222026-03-22199310.1007/bf00170378https://doi.org/10.1007/bf00170378https://andeanlibrary.org/handle/123456789/44974Citaciones: 36enAmylaseMaltoseLactobacillusChemistryBiochemistryPullulanaseHydrolysisSucroseRaffinoseEnzymeComparison of amylolytic properties of Lactobacillus amylovorus and of Lactobacillus amylophilusarticle