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Title: THE ACTIVITY OF AMYLOLYTIC AND ANTIOXIDANT ENZYMES (CATALASES, PEROXIDASES) DURING BARLEY MALTING DEPENDING ON THE GRAIN SIZE AND THE PHYTOREGULATORS APPLIED // Международная научная конференция молодых учёных и специалистов, посвящённая 135-летию со дня рождения А.Н. Костякова. Сборник статей. Том 2. – 2022. – Т. 2
Creators: Islamgulova R.R.; Fominа Т.N.; Seregina I.I.
Imprint: Москва: РГАУ-МСХА им. К. А. Тимирязева, 2022
Collection: Конференции РГАУ - МСХА им. К. А. Тимирязева
Subjects: экономика; malting; barley kernels; chemical composition of grain; activity of amylases; catalases; peroxidases in germinating grain
UDC: 633.11.004.12 321:631.811.1
Document type: Article, report
File type: PDF
Language: Russian
Rights: Свободный доступ из сети Интернет (чтение, печать, копирование)
Additionally: All documents
Record key: RU/ЦНБ имени Н.И. Железнова/SITEW-20221006-39361

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Malting is rather important in brewing production due to the process in which the germinating barley grain significantly increases the activity of various enzymes. It has been found that phytoregulators activate germination processes and enzyme activity. A kernel size can also impact the activity of enzymes in the process of malting.

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