ISSN:
1476-4687
Source:
Nature Archives 1869 - 2009
Topics:
Biology
,
Chemistry and Pharmacology
,
Medicine
,
Natural Sciences in General
,
Physics
Notes:
[Auszug] THE constituent of starch, usually called amylose, which consists of unbranched glucosidic chains, is hydrolysed by β-amylase in step-wise fashion, two glucosidic residues being detached at a time. There is growing evidence that the chains in a sample of amylose are of widely varying lengths—a ...
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1038/164955a0
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