DEAMINATED CHITIN AFFINITY CHROMATOGRAPHY - METHOD FOR ISOLATION, PURIFICATION AND CONCENTRATION OF LYSOZYME

被引：26

作者：

WEAVER, GL

KROGER, M

机构：

[1] PENN STATE UNIV,DEPT FOOD SCI,UNIVERSITY PK,PA 16802

[2] NYU,MED CTR,NEW YORK,NY 10003

来源：

JOURNAL OF FOOD SCIENCE | 1977年 / 42卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1977.tb12672.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1084 / 1087

页数：4

共 19 条

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[7]

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[8]

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[9] RELATIONSHIP BETWEEN CYSTINE AND TRYPTOPHAN CONTENTS OF 5 DIFFERENT LYSOZYMES AND THEIR HEAT STABILITY AND SPECIFIC ACTIVITY [J].

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[10]

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