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Purification and crystallization of avidin
An improved purification, including crystallization, of avidin from hen's-egg white is described. The product bound 15.1μg of biotin/mg, corresponding to an equivalent weight of 16200. The amino acid composition showed an integral number of amino acid residues per 16200g, which suggested that e...
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| Main Authors: | , |
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| Format: | Artigo |
| Jezik: | Inglês |
| Izdano: |
1970
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| Teme: | |
| Online dostop: | https://ncbi.nlm.nih.gov/pmc/articles/PMC1179080/ https://ncbi.nlm.nih.gov/pubmed/5528638 |
| Oznake: |
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