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

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页码：139 / +

页数：1

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