INACTIVATION OF LYSOZYME BY NATIVE OVALBUMIN

[1] [Anonymous], ENZYMES 2E

[2] BOYER PD, 1960, ENZYMES ED, V4, P431

[3] EGG WHITE LYSOZYME .2. EFFECT OF THERMOSTABILIZATION [J]. POULTRY SCIENCE, 1954, 33 (06) : 1185 - 1191

[4] EGG WHITE LYSOZYME .3. THE EFFECT OF PH ON THE LYSOZYME-OVOMUCIN INTERACTION [J]. POULTRY SCIENCE, 1955, 34 (03) : 679 - 686

[5] CUNNINGHAM F. E., 1965, FOOD TECHNOL, V19, P136

[6] THE INTERACTION OF CONALBUMIN AND LYSOZYME [J]. ARCHIVES OF BIOCHEMISTRY AND BIOPHYSICS, 1956, 61 (01) : 38 - 50

[7] EGG PROTEINS [J]. ADVANCES IN PROTEIN CHEMISTRY, 1951, 6 : 187 - 252

[8] FORSYTHE RH, 1950, J BIOL CHEM, V184, P377

[9] THE MOLECULAR WEIGHT OF LYSOZYME AFTER REDUCTION AND ALKYLATION OF THE DISULFIDE BONDS [J]. JOURNAL OF THE AMERICAN CHEMICAL SOCIETY, 1951, 73 (02) : 625 - 627

[10] *INFLUENCE DU MANGANESE SUR LA STABILITE DU LYSOZYME .1. INFLUENCE DU MANGANESE SUR LA VITESSE DINACTIVATION IRREVERSIBLE DU LYSOZYME PAR LA CHALEUR [J]. BIOCHIMICA ET BIOPHYSICA ACTA, 1953, 10 (01) : 128 - 135

[1] [Anonymous], ENZYMES 2E

[2] BOYER PD, 1960, ENZYMES ED, V4, P431

[3] EGG WHITE LYSOZYME .2. EFFECT OF THERMOSTABILIZATION [J]. POULTRY SCIENCE, 1954, 33 (06) : 1185 - 1191

[4] EGG WHITE LYSOZYME .3. THE EFFECT OF PH ON THE LYSOZYME-OVOMUCIN INTERACTION [J]. POULTRY SCIENCE, 1955, 34 (03) : 679 - 686

[5] CUNNINGHAM F. E., 1965, FOOD TECHNOL, V19, P136

[6] THE INTERACTION OF CONALBUMIN AND LYSOZYME [J]. ARCHIVES OF BIOCHEMISTRY AND BIOPHYSICS, 1956, 61 (01) : 38 - 50

[7] EGG PROTEINS [J]. ADVANCES IN PROTEIN CHEMISTRY, 1951, 6 : 187 - 252

[8] FORSYTHE RH, 1950, J BIOL CHEM, V184, P377

[9] THE MOLECULAR WEIGHT OF LYSOZYME AFTER REDUCTION AND ALKYLATION OF THE DISULFIDE BONDS [J]. JOURNAL OF THE AMERICAN CHEMICAL SOCIETY, 1951, 73 (02) : 625 - 627

[10] *INFLUENCE DU MANGANESE SUR LA STABILITE DU LYSOZYME .1. INFLUENCE DU MANGANESE SUR LA VITESSE DINACTIVATION IRREVERSIBLE DU LYSOZYME PAR LA CHALEUR [J]. BIOCHIMICA ET BIOPHYSICA ACTA, 1953, 10 (01) : 128 - 135