PURIFICATION AND KINETIC STUDIES OF WHEAT BRAN BETA-AMYLASE - EVALUATION OF SUBSITE AFFINITIES

被引：40

作者：

KATO, M

HIROMI, K

MORITA, Y

机构：

[1] KYOTO UNIV, FAC AGR, DEPT FOOD & SCI, KYOTO, JAPAN

[2] KYOTO UNIV, RES INST FOOD SCI, UJI, JAPAN

来源：

关键词：

D O I：

10.1093/oxfordjournals.jbchem.a130424

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

引用

页码：563 / 576

页数：14

共 50 条

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