REOXIDATION OF REDUCED HEN EGG-WHITE LYSOZYME .1. CHROMATOGRAPHIC AND ENZYMIC PROPERTIES OF REOXIDATION PRODUCTS

被引：0

作者：

PERRAUDIN, JP ^{[1
]}

LOOZE, Y ^{[1
]}

LEONIS, J ^{[1
]}

机构：

[1] UNIV BRUSSELS,FAC SCI,LAB CHIM GEN I,BRUSSELS,BELGIUM

来源：

ARCHIVES INTERNATIONALES DE PHYSIOLOGIE DE BIOCHIMIE ET DE BIOPHYSIQUE | 1974年 / 82卷 / 05期

关键词：

D O I：

暂无

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：999 / 1000

页数：2

共 50 条

[1] INTERMEDIATES IN REOXIDATION OF HEN EGG-WHITE LYSOZYME
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[J]. FEDERATION PROCEEDINGS, 1975, 34 (03) : 597 - 597
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[4] REOXIDATION OF HEN EGG WHITE LYSOZYME FROM PARTIALLY REDUCED STATES
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