Correction to: The starch hydrolysis by α-amylase Bacillus spp.: an estimation of the optimum temperatures, the activation and deactivation energies
Crossref DOI link: https://doi.org/10.1007/s10973-024-13211-7
Published Online: 2024-05-03
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Miłek, Justyna http://orcid.org/0000-0002-6058-8948
Lamkiewicz, Jan
Text and Data Mining valid from 2024-05-03
Version of Record valid from 2024-05-03
Article History
First Online: 3 May 2024