Synapse
⌘+K
Synapse
PulseExploreClubsResearchersJournals
Instagram
HomeClubsExplore
September 10, 1965Journal of the Institute of BrewingOpen Access

THE ISOLATION OF α-AMYLASE FROM BARLEY AND MALTED BARLEY, AND A STUDY OF THE PROPERTIES AND ACTION-PATTERNS OF THE ENZYMES

View Full Paper
Ask AI
Bookmark
Share

Authors

CGC GreenwoodUniversity of EssexAMA. W. MacGregorScottish Agricultural Science Agency

Discussion

Loading...

Member takes

Overview

Key Points

Key points are not available for this paper at this time.

Cite This Study

Greenwood et al. (1965) studied this question.

synapsesocial.com/papers/6a7c4c7dd249c0c91c3be499https://doi.org/10.1002/j.2050-0416.1965.tb06366.x
View Full Paper
Ask AI
Bookmark
Share

Also Consider

Synapse has enriched 3 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Alpha-Amylases as Calcium-Metalloenzymes. I. Preparation of Calcium-free Apoamylases by Chelation and Electrodialysis<sup>*</sup>1964 · 84 citations
  2. 229. Physicochemical studies on starches. Part XXI. Observations on Z-enzyme1960 · 22 citations
  3. 3Reducing-group production from starch by the action of α- and β-amylases of barley malt. Activity of α- and β-amylases1949 · 14 citations