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Agricultural and Biological Chemistry Volume 27, 1963 - Issue 11
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Microbiology and Fermentation Industry

Acid-stable α-Amylase of Black Aspergilli

Part I. Detection and Purification of Acid-Stable Dextrinizing Amylase

Yasuji MinodaDepartment of Agricultural Chemistry, Faculty of Agriculture, The University of Tokyo, Tokyo
&
Koichi YamadaDepartment of Agricultural Chemistry, Faculty of Agriculture, The University of Tokyo, Tokyo
Pages 806-811 | Received 20 Aug 1963, Published online: 09 Sep 2014

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