Change in anomeric form of the product induced by the aglycone α-amylase-catalyzed hydrolyses of phenyl α-maltosides
- 15 July 1971
- journal article
- Published by Wiley in FEBS Letters
- Vol. 16 (1) , 33-36
- https://doi.org/10.1016/0014-5793(71)80677-4
Abstract
No abstract availableKeywords
This publication has 9 references indexed in Scilit:
- Quantitative Determination of Anomeric Forms of Sugar Produced by AmylasesThe Journal of Biochemistry, 1969
- Resonance Effect in Hammett Relationship. IV. Linear Free Energy Relationship based on the Normal Substituent ConstantsBulletin of the Chemical Society of Japan, 1966
- Quantitative Determination of Anomeric Forms of Sugar Produced by AmylasesThe Journal of Biochemistry, 1965
- Quantitative Determination of Anomeric Forms of Sugar Produced by AmylasesThe Journal of Biochemistry, 1965
- Quantitative Determination of Anomeric Forms of Sugar Produced by AmylasesThe Journal of Biochemistry, 1965
- Synthesis of α-Maltosides. IBulletin of the Chemical Society of Japan, 1961
- SIGMA VALUES FROM REACTIVITIES1The Journal of Physical Chemistry, 1960
- The Reversion of Starch-Iodine Color Reaction caused by an EnzymeJournal of the agricultural chemical society of Japan, 1952
- The mechanism of degradation of starch by amylasesBiochemical Journal, 1936