Comparison of amylolytic properties of Lactobacillus amylovorus and of Lactobacillus amylophilus

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dc.contributor.authorCarlosCastillo Pompeyo
dc.contributor.authorMaricelaSu�rez G�mez
dc.contributor.authorS. Gasparian
dc.contributor.authorJuliette Morlon‐Guyot
dc.coverage.spatialBolivia
dc.date.accessioned2026-03-22T14:10:31Z
dc.date.available2026-03-22T14:10:31Z
dc.date.issued1993
dc.descriptionCitaciones: 36
dc.identifier.doi10.1007/bf00170378
dc.identifier.urihttps://doi.org/10.1007/bf00170378
dc.identifier.urihttps://andeanlibrary.org/handle/123456789/44974
dc.language.isoen
dc.publisherSpringer Science+Business Media
dc.relation.ispartofApplied Microbiology and Biotechnology
dc.sourceUniversidad Nacional Autónoma de México
dc.subjectAmylase
dc.subjectMaltose
dc.subjectLactobacillus
dc.subjectChemistry
dc.subjectBiochemistry
dc.subjectPullulanase
dc.subjectHydrolysis
dc.subjectSucrose
dc.subjectRaffinose
dc.subjectEnzyme
dc.titleComparison of amylolytic properties of Lactobacillus amylovorus and of Lactobacillus amylophilus
dc.typearticle

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