STUDIES ON STARCH-DEGRADING ENZYMES .8. A COMPARISON OF ALPHA-AMYLASES FROM DIFFERENT SOURCES - THEIR PROPERTIES AND ACTION PATTERNS

被引：46
作者：
GREENWOOD, CT
MILNE, EA
机构：
[1] Department of Chemistry, University of Edinburgh, Edinburgh, West Mains Road
来源：
STARKE | 1968年 / 20卷 / 05期
关键词：
D O I：
10.1002/star.19680200502
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
[No abstract available]
引用
收藏
页码：139 / +
页数：1
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