文献
J-GLOBAL ID:201302287058914497
整理番号:13A1232870
α-アミラーゼに及ぼすリグニンの活性化効果
Activated effect of lignin on α-amylase
著者 (7件):
ZHANG Juan
(School of Life Sciences, Shanghai Univ., Shanghai 200444, CHN)
,
CUI Jun-hui
(School of Life Sciences, Shanghai Univ., Shanghai 200444, CHN)
,
YIN Tingting
(Dep. of Biochemistry and State Key Lab. of Pharmaceutical Biotechnology, Nanjing Univ., Nanjing 210093, CHN)
,
YIN Tingting
(Dep. of Obstetrics, The First Affiliated Hospital of Nanjing Medical Univ., Nanjing 210036, CHN)
,
SUN Lizhou
(Dep. of Obstetrics, The First Affiliated Hospital of Nanjing Medical Univ., Nanjing 210036, CHN)
,
LI Genxi
(School of Life Sciences, Shanghai Univ., Shanghai 200444, CHN)
,
LI Genxi
(Dep. of Biochemistry and State Key Lab. of Pharmaceutical Biotechnology, Nanjing Univ., Nanjing 210093, CHN)
資料名:
Food Chemistry
(Food Chemistry)
巻:
141
号:
3
ページ:
2229-2237
発行年:
2013年12月01日
JST資料番号:
H0766A
ISSN:
0308-8146
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
イギリス (GBR)
言語:
英語 (EN)