CHEMICAL COMPOSITION AND PROPERTIES OF SOYBEAN BETA-AMYLASE

被引：43

作者：

MORITA, Y ^{[1
]}

YAGI, F ^{[1
]}

AIBARA, S ^{[1
]}

YAMASHITA, H ^{[1
]}

机构：

[1] KYOTO UNIV, INST RES FOOD SCI, UJI 611, KYOTO, JAPAN

来源：

JOURNAL OF BIOCHEMISTRY | 1976年 / 79卷 / 03期

关键词：

D O I：

10.1093/oxfordjournals.jbchem.a131102

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

收藏

页码：591 / 603

页数：13

相关论文

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