QUANTITATIVE DETERMINATION OF α-AMYLASE ENZYMES IN GERMINATED BARLEY AFTER SEPARATION BY ISOELECTRICFOCUSING1
نویسندگان
چکیده
منابع مشابه
ISOLATION AND PROPERTIES OF CRYSTALLINE (r-AMYLASE FROM GERMINATED BARLEY*
The isolation of crystalline ar-amylase has been reported in a preliminary communication (1). Details of the method of isolation, behavior of the fractions leading to crystallization, and some properties of the crystalline material are reported here. This material constitutes the first instance of the crystallization of an cu-amylase from a higher plant and is probably the only protein crystall...
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ژورنال
عنوان ژورنال: Journal of the Institute of Brewing
سال: 1980
ISSN: 0046-9750
DOI: 10.1002/j.2050-0416.1980.tb03972.x