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The purification, composition and specificity of wheat-germ agglutinin

1. The purification of wheat-germ agglutinin from commercial wheat germ is described. By ion-exchange chromatography three active proteins (isolectins) were separated, one of which was examined in detail. 2. The amino acid composition is unusual, as 20% of residues are half-cystine and 21% are glyci...

詳細記述

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書誌詳細
主要な著者: Allen, A. K., Neuberger, A., Sharon, N.
フォーマット: Artigo
言語:Inglês
出版事項: 1973
主題:
オンライン・アクセス:https://ncbi.nlm.nih.gov/pmc/articles/PMC1177449/
https://ncbi.nlm.nih.gov/pubmed/4737292
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