Introduction

Source of Lipase 01 21.10 The source of lipase. Lipase was first discovered in 1834. It is an extremely important metabolic enzyme in the organism and an indispensable enzyme in the metabolic process of the human body and the organism. Read More
Six Factors Affecting the Effect of Enzyme Preparation 22 21.09 PH value affects the activity of the enzyme preparation, the influence of temperature on the enzyme preparation and the influence of the enzyme preparation and substrate concentration. Read More
What is Amylase? What Are the Types of Amylase? 15 21.09 What is amylase and The types of amylase. Read More
The Role of α-amylase in Flour Improver 08 21.09 Alpha amylase, the mechanism of alpha amylase in flour and the role of alpha amylase. Read More
The Prospects of Nisin 01 21.09 What is nisin and the development prospects of nisin. Read More
ε-Polylysine - Alternative Solution for Chemical Preservatives 16 21.08 ε-Polylysine is a natural, safe and healthy antibacterial food preservative with obvious inhibition to gram-positive bacteria and gram-negative bacteria, yeasts, viruses, etc. Read More
The Magic Uses of Glucose Oxidase 09 21.08 The function and application of glucose oxidase and the specific application of glucose oxidase in the food industry. Read More
The Function of Glucose Oxidase 02 21.08 The function of glucose oxidase and application of glucose oxidase in poultry, eggs and meat. Read More
What is an Enzyme? What Are Enzyme Preparations? 01 21.07 Overview of enzyme products and introduction of enzyme preparations. Read More
The Potential of Transglutaminase in the Meat Industry 28 21.06 Transglutaminase is a very good protein modifier, which can catalyze the intramolecular and intermolecular connection and cross-linking of protein. Read More