Адрес: Yunxi Industrial Park, Yunxi, Yueyang, Hunan, China (Mainland) Zip: 414009
Телефон: +86-730-8418638
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Features:1) High digestibility of digesta and availability of nutrient in intestine Good productive stability2) Composed of xylanase, β-glucanase, cellulase3) Good productive stabilityApplication conditions:1) Product forms: the product has both solid and liquid products2) Suggested application doses: Include into the feed product according to the formulations of various ingredients3) Application procedures: Solid products: Mix into feed products. Use step-wise mixing strategy for most even applications. Liquid products: Used as post-pelleting spraying application
1) Functions:The product decreases the viscosity of the wort, increases the speed of filtrating and the clarification of the wort. Improves saccharif capacity and increases outcome of fermentable prod
1) Functions:The product decreases the viscosity of the wort, increases the speed of filtrating and the clarification of the wort. Improves saccharif capacity and increases outcome of fermentable prod
1) Functions:The product decreases the viscosity of the wort, increases the speed of filtrating and the clarification of the wort. Splits non-starch polysaccharid, enhances filter membranes service ef
1) Functions:The product decreases the viscosity of the wort, increases the speed of filtrating and the clarification of the wort. Splits non-starch polysaccharid, enhances filter membranes service ef
1) Functions:a) Improves the bough and baked functionsb) Increases the boughs biceps and resistancec) Replaces the chemistry oxidant and regulator2) Enzymatic activities:Gluzyme 10, 000GODU/gGODU is a
1) Functions:a) Improves the bough and baked functionsb) Increases the boughs biceps and resistancec) Replaces the chemistry oxidant and regulator2) Enzymatic activities:Gluzyme 10, 000GODU/gGODU is a
1) Functions:Increases the volume of bread and steamed breadEnhances the tendon and whitening, improves quality of flour productsAmends stability of bough and endurance because of excess fermentReplac
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