THERMODYNAMICS OF ASSOCIATION OF EGG-YOLK RIBOFLAVIN BINDING-PROTEIN WITH 8-SUBSTITUTED RIBOFLAVINS - COMPARISON WITH THE EGG-WHITE PROTEIN

被引:11
作者
MATSUI, K
SUGIMOTO, K
KASAI, S
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关键词
D O I
10.1093/oxfordjournals.jbchem.a133823
中图分类号
Q5 [生物化学]; Q7 [分子生物学];
学科分类号
071010 ; 081704 ;
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页码:1357 / 1362
页数:6
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