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Effect of temperature, pH, substrate (Starch) and glucose on stability of α- amylase from Bacillus licheniformis ATCC 6346
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| dc.contributor.author | Vengadaramana, A. | |
| dc.contributor.author | Balakumar, Sandrasegarampillai | |
| dc.contributor.author | Arasaratnam, Vasanthy | |
| dc.date.accessioned | 2022-09-26T05:06:02Z | |
| dc.date.available | 2022-09-26T05:06:02Z | |
| dc.date.issued | 2014 | |
| dc.identifier.citation | Scholars Academic Journal of Pharmacy (SAJP)., 2014; 3(6): 492-495 | en_US |
| dc.identifier.uri | http://repo.lib.jfn.ac.lk/ujrr/handle/123456789/7324 | |
| dc.language.iso | en | en_US |
| dc.subject | Enzyme activity | en_US |
| dc.subject | Enzyme stability | en_US |
| dc.subject | α -amylase | en_US |
| dc.subject | Half- life | en_US |
| dc.subject | Starch | en_US |
| dc.title | Effect of temperature, pH, substrate (Starch) and glucose on stability of α- amylase from Bacillus licheniformis ATCC 6346 | en_US |
| dc.type | Journal full text | en_US |
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Biochemistry [424]