The protein denaturation by high pressure. Changes of optical rotation and susceptibility to enzymic proteolysis with ovalbumin denatured by pressure.

The protein denaturation by high pressure. Changes of optical rotation and susceptibility to enzymic proteolysis with ovalbumin denatured by pressure. Research Abstract Details 

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The protein denaturation by high pressure. Changes of optical rotation and susceptibility to enzymic proteolysis with ovalbumin denatured by pressure. Abstract Text:

C SUZUKI,K SUZUKI,

The protein denaturation by high pressure. Changes of optical rotation and susceptibility to enzymic proteolysis with ovalbumin denatured by pressure. Publishing Authors By Initials

C SUZUKI,K SUZUKI,

For similar food and beverages: food: eggs: egg white research abstracts see: food and beverages: food: eggs: egg white research

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The protein denaturation by high pressure. Changes of optical rotation and susceptibility to enzymic proteolysis with ovalbumin denatured by pressure. Journal Published:

PUBLICATION TYPE: Journal Article

Journal: Journal of biochemistry

VOLUME: 52

Page Numbers: 67-71

Journal Abbreviation: J. Biochem.

ISSN: 0021-924X

DAY: 19

MONTH: Aug

YEAR: 1962

The protein denaturation by high pressure. Changes of optical rotation and susceptibility to enzymic proteolysis with ovalbumin denatured by pressure. Information

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LANGUAGE: eng

NlmUniqueID: 376600

The protein denaturation by high pressure. Changes of optical rotation and susceptibility to enzymic proteolysis with ovalbumin denatured by pressure. Keywords Mesh Terms:

KEYWORDS: Egg White

MESH TERMS: chemistry

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