Comparative Proteomic Analysis of Dan’er Malts Produced from Distinct Malting Processes by Two-Dimensional Fluorescence Difference in Gel Electrophoresis (2D-DIGE)-Reference-Cited by-同舟云学术

Comparative Proteomic Analysis of Dan’er Malts Produced from Distinct Malting Processes by Two-Dimensional Fluorescence Difference in Gel Electrophoresis (2D-DIGE)

Published:2014-09-15 Issue:38 Volume:62 Page:9310-9316
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Li Xiaomin,Jin Zhao,Gao Fei,Lu Jian¹,Cai Guolin,Dong Jianjun²,Yu Junhong²,Yang Mei²

Affiliation:

1. Industrial Technology Research Institute of Jiangnan University in Suqian, 888 Renmin Road, Suqian 223800, People’s Republic of China

2. State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewery Company, Ltd., Qingdao 266100, People’s Republic of China

Funder

State Administration of Foreign Experts Affairs

Ministry of Education of the People's Republic of China

Ministry of Science and Technology of the People's Republic of China

National Natural Science Foundation of China

Jiangsu Province

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf5030483

Reference44 articles.

1. Barley for Brewing: Characteristic Changes during Malting, Brewing and Applications of its By-Products

2. Mechanisms of the Release of Bound β-Amylase

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

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