[in Japanese]
1952 Volume 47 Issue 1 Pages 47-43
(compatible with EndNote, Reference Manager, ProCite, RefWorks)
(compatible with BibDesk, LaTeX)
α- Amylase in Komekaji can be Veiy easily extracted by diluted milk acid solution without so much inactivity as it was expected before this experiment, but not water.
Brewing Society's Journal,Japan
JOURNAL OF THE BREWING SOCIETY OF JAPAN
Already have an account? Sign in here