PREPARATION OF STARCH AND THE STARCH FRACTIONS

被引：101

作者：

SCHOCH, TJ

机构：

来源：

METHODS IN ENZYMOLOGY | 1957年 / 3卷

关键词：

D O I：

10.1016/S0076-6879(57)03340-6

中图分类号：

Q5 [生物化学];

学科分类号：

071010 [生物化学与分子生物学]; 081704 [应用化学];

摘要：

引用

收藏

页码：5 / 17

页数：13

相关论文

共 4 条

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Amylose and amylopectin content of starches determined by their iodine complex formation [J].

Bates, FL ;

French, D ;

Rundle, RE .

JOURNAL OF THE AMERICAN CHEMICAL SOCIETY, 1943, 65 :142-148

[2]

PROPERTIES OF THE FRACTIONS AND LINEAR SUBFRACTIONS FROM VARIOUS STARCHES [J].

LANSKY, S ;

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SCHOCH, TJ .

JOURNAL OF THE AMERICAN CHEMICAL SOCIETY, 1949, 71 (12) :4066-4075

[3]

Non-carbohydrate substances in the cereal starches [J].

Schoch, TJ .

JOURNAL OF THE AMERICAN CHEMICAL SOCIETY, 1942, 64 :2954-2956

[4]

The action of macerans amylase on the fractions from starch [J].

Wilson, EJ ;

Schoch, TJ ;

Hudson, CS .

JOURNAL OF THE AMERICAN CHEMICAL SOCIETY, 1943, 65 :1380-1383