อ้างอิง ของ มอลโทส

  1. ↑ Bhagavan, N. V. (2002). Medical Biochemistry. Cambridge, Massachusetts, United States: Academic Press. p. 146. ISBN 9780120954407.
  2. ↑ Benninga, H. (1990). A History of Lactic Acid Making: A Chapter in the History of Biotechnology. Berlin/Heidelberg, Germany: Springer Science & Business Media. p. 40. ISBN 9780792306252.
  3. ↑ Fruton, Joseph S (1999). Proteins, Enzymes, Genes: The Interplay of Chemistry and Biology (in อังกฤษ). Chelsea, Michigan: Yale University Press. p. 144. ISBN 0300153597. สืบค้นเมื่อ 21 October 2017.
  4. ↑ Clugston, Michael; Flemming, Rosalind (2000). Advanced Chemistry. Oxford, England, United Kingdom: Oxford University Press. p. 524. ISBN 9780199146338.
  5. ↑ "Disaccharides". Chemistry LibreTexts. August 18, 2019. สืบค้นเมื่อ June 11, 2020.
  6. ↑ "Reducing Sugar". Chemistry LibreTexts. June 5, 2019. สืบค้นเมื่อ June 11, 2020.
  7. ↑ Thorpe, Matthew (September 16, 2017). "Maltose: Good or Bad?". Healthline. สืบค้นเมื่อ June 11, 2020.
  8. ↑ Gropper, Sareen S.; Smith, Jack L. (2008). Advanced Nutrition and Human Metabolism. Boston, Massachusetts, United States: Cengage Learning. p. 70. ISBN 9780495116578.

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