INDUCTION OF α-AMYLASE OF BACILLUS STEAROTHERMOPHILUS BY MALTODEXTRINS

Welker, N. E. (Western Reserve University, Cleveland, Ohio) and L. Leon Campbell. Induction of α-amylase of Bacillus stearothermophilus by maltodextrins. J. Bacteriol. 86:687–691. 1963.—Technical-grade maltose contained 3.5% glucose, 0.5% maltotriose, and 2.5% of the higher molecular weight maltodex...

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Argitaratua izan da:	J Bacteriol
Egile Nagusiak:	Welker, N. E., Campbell, L. Leon
Formatua:	Artigo
Hizkuntza:	Inglês
Argitaratua:	American Society for Microbiology (ASM) 1963
Gaiak:	Articles
Sarrera elektronikoa:	https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC278502/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/14066462/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/jb.86.4.687-691.1963
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