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Dominika Leś, David Aebisher and Dorota Bartusik-Aebisher
Medical College of The University of Rzeszów, Rzeszów, Poland
Part of the book: The Biochemical Guide to Enzymes
Enzymes are multi-molecular, mostly protein catalysts that improve specific chemical reactions by lowering their activation energy. Almost all chemical reactions related to the functioning of living organisms, including viruses, require the participation of enzymes to achieve sufficient efficiency.
Keywords: enzymes, barley enzymes
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Duke, S. H., Vinje, M. A., Henson, C. A. Comparisons of amylolytic enzyme activities and
beta-Amylases with differing Bmy1 Intron III alleles to sugar production during
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grain with many food and feed uses. Reference Module in Food Science. 2016.