The release of bound β-amylase by macromolecules

Journal of the Institute of Brewing

Volumn 102, Issue 4, 1996, Pages 261-270

  Grime, K H ^a   Briggs, D E ^a  

^a UNIVERSITY OF BIRMINGHAM   (United Kingdom)

Author keywords

Barley; Bound and free amylase; Gibberellic acid; Proteolysis; Releasing factors; Thiols

Indexed keywords

HORDEUM; HORDEUM VULGARE SUBSP. VULGARE;

EID: 0000274656     PISSN: 00469750     EISSN: None     Source Type: Journal    
DOI: 10.1002/j.2050-0416.1996.tb00911.x     Document Type: Article

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