GLUCOAMYLASES: MICROBIAL SOURCES, INDUSTRIAL APPLICATIONS AND MOLECULAR BIOLOGY ? A REVIEW
Author:
Publisher
Wiley
Subject
Cell Biology,Pharmacology,Food Science,Biophysics
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4514.1997.tb00223.x/fullpdf
Reference167 articles.
1. Properties of the raw-starch digesting amylase of Aspergillus SP. K-27: A synergistic action of glucoamylase and alpha-amylase
2. Crystal structure of glucoamylase from Aspergillus awamori var. X100 to 2.2-A resolution.
3. Refined structure for the complex of acarbose with glucoamylase from Aspergillus awamori var. X100 to 2.4-A resolution.
4. Characteristics of glucoamylase fromAspergillus terreus
5. Induction of glucoamylase production by non-starchy carbohydrates inAspergillus terreus
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