EFFECT OF DEGLYCOSYLATION ON THE STABILITY OF ASPERGILLUS-NIGER CATALASE

被引：48

作者：

WASSERMAN, BP ^{[1
]}

HULTIN, HO ^{[1
]}

机构：

[1] UNIV MASSACHUSETTS,DEPT FOOD SCI & NUTR,MARINE FOODS LAB,MARINE STN,GLOUCESTER,MA 01930

来源：

关键词：

D O I：

10.1016/0003-9861(81)90379-9

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

引用

页码：385 / 392

页数：8

共 35 条

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