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Purification, cristallisation et propriétés de la β‐amylase de blé. Sur les enzymes amylolytiques 22
Author(s) -
Meyer Kurt H.,
Spahr P.F.,
Fischer Ed. H.
Publication year - 1953
Publication title -
helvetica chimica acta
Language(s) - French
Resource type - Journals
SCImago Journal Rank - 0.74
H-Index - 82
eISSN - 1522-2675
pISSN - 0018-019X
DOI - 10.1002/hlca.19530360731
Subject(s) - chemistry , amylase , enzyme , crystallization , food science , biochemistry , organic chemistry
Purification and crystallization of β‐amylase from wheat flour are described.