SEDIMENTATION EQUILIBRIUM STUDY OF THE INTERACTION BETWEEN EGG-WHITE LYSOZYME AND OVOMUCIN

被引：9
|
作者：
MILLER, SM [1 ]
KATO, A [1 ]
NAKAI, S [1 ]
机构：
[1] UNIV BRITISH COLUMBIA, DEPT FOOD SCI, VANCOUVER V6T 2A2, BC, CANADA
来源：
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1982年 / 30卷 / 06期
关键词：
D O I：
10.1021/jf00114a031
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
引用
收藏
页码：1127 / 1132
页数：6
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