Influence of supercritical carbon dioxide on the activity and conformational changes of α-amylase, lipase, and peroxidase in the solid state using white wheat flour as an exampleIvanović, Milena (Avtor) Knez, Željko (Avtor) Leitgeb, Maja (Avtor) enzyme inactivationsupercritical carbon dioxidea-amilazelipaseantioxidantshorseradish peroxidasestructural changesCD spectroscopyMDPI20232024-04-22 09:04:38Članek v reviji88417UDK: 66.02COBISS_ID: 178604803DOI: 10.3390/foods12244499ISSN pri članku: 2304-8158sl