Characterization of Solubilized Forms of Bound ß-Amylase Released by Various Agents-Reference-Cited by-同舟云学术

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Characterization of Solubilized Forms of Bound ß-Amylase Released by Various Agents

Published:2000 Issue:2 Volume:106 Page:71-82
ISSN:0046-9750
Container-title:Journal of the Institute of Brewing
language:en
Short-container-title:

Author:

Buttimer E. T.,Briggs D. E.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/j.2050-0416.2000.tb00042.x/fullpdf

Reference39 articles.

1. Buttimer , E. T. Ph.D Thesis School of Biochemistry, University of Birmingham 1997

2. IMPROVED EXTRACTION AND ASSAY OF β-AMYLASE BROM BARLEY AND MALT

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3. Comparative Proteomic Analysis of Dan’er Malts Produced from Distinct Malting Processes by Two-Dimensional Fluorescence Difference in Gel Electrophoresis (2D-DIGE);Journal of Agricultural and Food Chemistry;2014-09-15

4. Comparisons of Barley Malt Amylolytic Enzyme Thermostabilities to Wort Osmolyte Concentrations, Malt Extract, ASBC Measures of Malt Quality, and Initial Enzyme Activities;Journal of the American Society of Brewing Chemists;2014-09

5. A Comparison of Barley Malt Amylolytic Enzyme Thermostabilities and Wort Sugars Produced During Mashing;Journal of the American Society of Brewing Chemists;2014

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