α-Amylase, Limit Dextrinase, and α-Glucosidase Enzymes in Barley and Malt
Author:
Publisher
Informa UK Limited
Subject
Applied Microbiology and Biotechnology,General Medicine,Biotechnology
Link
http://www.tandfonline.com/doi/pdf/10.3109/07388558709086972
Reference62 articles.
1. α-Amylase activity in the developing barley grain and its dependence on gibberellic acid
2. Amylases in Developing Barley Seeds
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