{"title":"不同大麦品种谷物酿造过程中淀粉酶和抗氧化酶(过氧化氢酶和过氧化物酶)活性的比较","authors":"N. Novikov, R. Islamgulova","doi":"10.21685/2307-9150-2022-4-4","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":33997,"journal":{"name":"Izvestiia vysshikh uchebnykh zavedenii Povolzhskii region Estestvennye nauki","volume":"13 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Comparison of amylases and antioxidant enzymes (catalases and peroxidases) activity in the grain malting of various barley varieties\",\"authors\":\"N. Novikov, R. Islamgulova\",\"doi\":\"10.21685/2307-9150-2022-4-4\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":33997,\"journal\":{\"name\":\"Izvestiia vysshikh uchebnykh zavedenii Povolzhskii region Estestvennye nauki\",\"volume\":\"13 1\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2022-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Izvestiia vysshikh uchebnykh zavedenii Povolzhskii region Estestvennye nauki\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.21685/2307-9150-2022-4-4\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Izvestiia vysshikh uchebnykh zavedenii Povolzhskii region Estestvennye nauki","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.21685/2307-9150-2022-4-4","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}