The stability curve of hen egg white lysozyme

Protein and Peptide Letters

Volumn 13, Issue 8, 2006, Pages 769-772

  Younvanich, Saronya S ^a   Mark Britt, B ^a  

^a TEXAS WOMAN'S UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EGG WHITE; GUANIDINE; HEN EGG LYSOZYME; LYSOZYME;

ANIMAL; ARTICLE; CHEMISTRY; CHICKEN; DIFFERENTIAL SCANNING CALORIMETRY; ENZYME STABILITY; METABOLISM; PROTEIN DENATURATION; PROTEIN FOLDING; TEMPERATURE; THERMODYNAMICS;

ANIMALS; CALORIMETRY, DIFFERENTIAL SCANNING; CHICKENS; EGG WHITE; ENZYME STABILITY; GUANIDINE; MURAMIDASE; PROTEIN DENATURATION; PROTEIN FOLDING; TEMPERATURE; THERMODYNAMICS;

EID: 33746589866     PISSN: 09298665     EISSN: None     Source Type: Journal    
DOI: 10.2174/092986606777841163     Document Type: Article

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