Characterization of α-Amylase from Shoots and Cotyledons of Pea (Pisum sativum L.) Seedlings
Author:
Publisher
Oxford University Press (OUP)
Subject
Plant Science,Genetics,Physiology
Cited by 51 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. Maltose Effects on Barley Malt β-Amylase Activity and Thermostability at Low Isothermal Mashing Temperatures;Journal of the American Society of Brewing Chemists;2020-04-07
2. Comparisons of Modern U. S. and Canadian Malting Barley Cultivars with Those from Pre-Prohibition: III. Wort Sugar Production during Mashing;Journal of the American Society of Brewing Chemists;2018-02-02
3. Purification and Biochemical Characterization of α-Amylase from Radish (Raphanus sativus L.) Seeds Using Response surface methodology;Proceedings of the National Academy of Sciences, India Section B: Biological Sciences;2017-10-11
4. Purification and characterization of two isoforms of native α amylase from Ok-Rong mango (Mangifera indica Linn. cv. Ok-Rong);Turkish Journal of Biochemistry;2017-03-31
5. Maltose Effects on Barley Malt Diastatic Power Enzyme Activity and Thermostability at High Isothermal Mashing Temperatures: II. α-Amylase;Journal of the American Society of Brewing Chemists;2016-04
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