Structural Stability of Soybean (Glycine max) α-Amylase: Properties of the Unfolding Transition Studied with Fluorescence and CD Spectroscopy

Published 2011 View Full Article

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Title
Structural Stability of Soybean (Glycine max) α-Amylase: Properties of the Unfolding Transition Studied with Fluorescence and CD Spectroscopy
Authors
Keywords
-
Journal
PROTEIN AND PEPTIDE LETTERS
Volume 18, Issue 3, Pages 253-260
Publisher
Bentham Science Publishers Ltd.
Online
2011-02-11
DOI
10.2174/092986611794578305

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