AMINO ACID COMPOSITION OF EGG PROTEINS
نویسندگان
چکیده
منابع مشابه
Amino Acid Composition of Egg Proteins by J. C. Lewis,
Lysozyme prepared from egg white by the method of Alderton and Fevold (1) was supplied by these authors. The material had been recrystallized five times from sodium bicarbonate (pH S), once from 5 per cent sodium chloride (pH 4.4), dialyzed, and reprecipitated near the isoelectric point (PH 10.7). Ovomucoid, prepared by the method of Lineweaver and Murray (2), vitellin, prepared by the method o...
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ژورنال
عنوان ژورنال: Journal of Biological Chemistry
سال: 1950
ISSN: 0021-9258
DOI: 10.1016/s0021-9258(18)56283-9