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Stability of four commercial phytase products under increasing thermal conditioning temperatures
Phytase is a feed-grade enzyme frequently added to swine diets to help improve the digestibility of phytate phosphorus. However, like any enzyme, it may be subject to heat damage when exposed to thermal processing. Therefore the objective of this experiment was to determine the stability of 4 commer...
| Autores principales: | , , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Oxford University Press
2017
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7205339/ https://www.ncbi.nlm.nih.gov/pubmed/32704650 http://dx.doi.org/10.2527/tas2017.0030 |