Thermal and pressure-temperature denaturation kinetics of Bacillus subtilis α-amylase: A study based on gel electrophoresis

Food Biotechnology

Volumn 11, Issue 3, 1997, Pages 241-272

  Ludikhuyze, L ^a   Van Den Broeck, I ^a   Weemaes, C ^a   Hendrickx, M ^a   Tobback, P ^a  

^a UNIVERSITY OF LEUVEN   (Belgium)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0001525134     PISSN: 08905436     EISSN: None     Source Type: Journal    
DOI: 10.1080/08905439709549935     Document Type: Article

References (25)

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