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What would be an expected level of Ceralpha units in germinated or malted barley?
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Should the pH of the sample be adjusted even for samples in acidic media when using the α-Amylase Assay Kit (Ceralpha Method) (K-CERA)?
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Can you tell me the analysis method and extraction step for alpha-amylase in potatoes when using the α-Amylase Assay Kit (Ceralpha Method) (K-CERA)?
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What product is most suitable to measure extremely low levels of alpha-amylase in dry powdered ingredients containing starch, sugar, and non-fat dry milk and how to clarify / extract the samples?
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Can the α-Amylase Assay Kit (K-CERA) be perfomred in a 96-well microplate format?
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What is the LOD of the K-CERA method