Crystal Structure of Bacillus stearothermophilus α-Amylase : Possible Factors Determining the Thermostability
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概要
- 論文の詳細を見る
- Japanese Biochemical Societyの論文
- 2001-03-01
著者
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Fujimoto Zui
Department Of Biochemistry National Institute Of Agrobiological Sciences
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Fujimoto Zui
Department Of Biotechnology National Institute Of Agrobiological Resources
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TAKASE Kenji
Department of Chemical Engineering, Kyoto University
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SUVD Duvjir
Institute of Applied Biochemistry, University of Tsukuba
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MATSUMURA Masatoshi
Institute of Applied Biochemistry, University of Tsukuba
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MIZUNO Hiroshi
Institute of Applied Biochemistry, University of Tsukuba
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Suvd Duvjir
Institute Of Applied Biochemistry University Of Tsukuba
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Matsumura Masatoshi
Institute Of Applied Biochemistry University Of Tsukuba
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Takase Kenji
Polymer Chemistry Laboratory Riken Institute
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Takase Kenji
Department Of Biotechnology National Institute Of Agrobiological Resources
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Matsumura Masatoshi
Institute Applied Biochemisry Tsukuba University
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Mizuno Hiroshi
Institute Of Applied Biochemistry University Of Tsukuba
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