The activity of amylolytic and antioxidant enzymes (catalases, peroxidases) during malting of barley grain depending on the grains’ size and the applied phytoregulators
Background. Malting, during which the activity of various enzymes significantly increases in the germinating barley grain, is of great importance in the brewing industry. During the germination of barley seeds under standard conditions, the formation of an active complex of enzymes amylases, proteas...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Penza State University Publishing House
2022-04-01
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| Series: | Известия высших учебных заведений. Поволжский регион: Естественные науки |
| Subjects: |