Comparison of Starch Hydrolysis Activity and Thermal Stability of Two Bacillus licheniformis α-Amylases and Insights into Engineering α-Amylase Variants Active under Acidic Conditions
スポンサーリンク
概要
- 論文の詳細を見る
- Japanese Biochemical Societyの論文
- 2006-06-01
著者
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Tanaka Akiyoshi
Faculty of Bioresources, Mie University
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Inouye Kuniyo
Kyoto Univ. Kyoto City Jpn
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Inouye Kuniyo
Div. Of Food Sci. And Biotechnology Graduate School Of Agriculture Kyoto Univ. Sakyo-ku Kyoto 606-85
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Inouye Kuniyo
Kyoto Univ. Kyoto Jpn
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INOUYE Kuniyo
Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
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LEE Seunjae
Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
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MINODA Masashi
Daiwa Kasei Co.
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ONEDA Hiroshi
Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
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Lee Seunjae
Division Of Food Science And Biotechnology Graduate School Of Agriculture Kyoto University
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Oneda Hiroshi
Division Of Applied Life Sciences Graduate School Of Agriculture Kyoto University
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Inouye Kuniyo
Division Of Applied Life Sciences Graduate School Of Agricultur Kyoto University
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Tanaka Akiyoshi
Faculty Of Bioresources Mie University
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Inouye Kuniyo
Division If Applied Life Sciences Graduate School Of Agriculture Kyoto University
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