THERMODYNAMIC EVALUATION OF FORMATION OF COMPLEXES OF D-AMINO-ACID OXIDASE WITH SATURATED STRAIGHT-CHAIN FATTY ACIDS

被引：12

作者：

YAGI, K

KOTAKI, A

NISHIKIMI, M

机构：

来源：

JOURNAL OF BIOCHEMISTRY | 1968年 / 63卷 / 04期

关键词：

D O I：

10.1093/oxfordjournals.jbchem.a128812

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：558 / +

页数：1

共 11 条

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[6]

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[8]

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[9] STRUCTURE AND FUNCTION OF D-AMINO ACID OXIDASE .I. FURTHER PURIFICATION OF HOG KIDNEY D-AMINO ACID OXIDASE AND ITS HYDRODYNAMIC AND OPTICAL ROTATORY PROPERTIES [J].

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[10] STUDIES ON FATTY ACID ESTERS OF FLAVINS .5. CRYSTALLIZATION OF RIBOFLAVIN TETRABUTYRATE AND ITS PHYSICOCHEMICAL PROPERTIES [J].

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