MULTIPLE FORMS OF α-AMYLASE IN MALTING BARLEY VAR. EMMA.
Author:
Publisher
Wiley
Subject
Food Science
Reference28 articles.
1. Wheat α-Amylase Genes: Cloning of a Developmentally Regulated Gene Family
2. Gibberellic-acid-regulated expression of ?-amylase and six other genes in wheat aleurone layers
3. EFFECT OF pH, TEMPERATURE, AND CALCIUM IONS ON BARLEY MALT α-AMYLASE ISOENZYMES
4. Amylases from Aleurone Layers and Starchy Endosperm of Barley Seeds
5. Immunochemical quantitation of isoenzymes. α-amylase isoenzymes in barley malt
Cited by 5 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Malting of Sorghum: Further Studies on Factors influencing α-Amylase Activity;Journal of the Institute of Brewing;2000
2. Determination of specific activities of malt α-amylases;Journal of Cereal Science;1992-11
3. Qualitative and quantitative changes in barley seed protein patterns during the malting process analyzed by sodium dodecyl sulfate-polyacrylamide gel electrophoresis with respect to malting quality;Electrophoresis;1992
4. Detection of polypeptides and amylase isoenzyme modifications related to malting quality during malting process of barley by two-dimensional electrophoresis and isoelectric focusing with immobilized pH gradients;Electrophoresis;1992
5. Rapid separation of α-amylases from barley by ion-exchange high-performance liquid chromatography on non-porous columns;Journal of Chromatography A;1989-01
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