Effect of additives on the thermostability ofBacillus stearothermophilus ?-amylase
- 1 August 1989
- journal article
- research article
- Published by Springer Nature in Biotechnology Letters
- Vol. 11 (8), 541-544
- https://doi.org/10.1007/bf01040032
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
- Influence of additives on the thermostability of glucose oxidaseEnzyme and Microbial Technology, 1988
- A reduced stabilityBacillus stearothermophilus ?-amylase for food applicationsBiotechnology Letters, 1988
- Purification and properties of a new, commercial, thermostableBacillus stearothermophilusα‐amylaseFood Biotechnology, 1988
- Thermal stability of proteins in the presence of poly(ethylene glycols)Biochemistry, 1987
- Alteration of immunological properties of bovine serum albumin by covalent attachment of polyethylene glycol.Journal of Biological Chemistry, 1977