THE EFFECT OF pH VALUE ON THE INACTIVATION TEMPERATURE OF FRUIT OXIDASE

Lignende værker

• THE EFFECT OF pH VALUE AND HYDROGEN PEROXIDE CONCENTRATION ON FRUIT OXIDASE ACTIVITY
  af: Cruess, W. V., et al.
  Udgivet: (1929)
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  af: Cruess, W. V., et al.
  Udgivet: (1932)
• PROTAMINE PURIFICATION OF STREPTOKINASE AND EFFECT OF pH AND TEMPERATURE ON REVERSIBLE INACTIVATION
  af: Christensen, L. R.
  Udgivet: (1947)
• Effects of Light, Temperature, and pH Value on Aflatoxin Production In Vitro
  af: Joffe, A. Z., et al.
  Udgivet: (1969)
• Mechanistic studies of carboxypeptidase Y from Saccharomyces cerevisiae. pH and pD profiles and inactivation at low pH (pD) values.
  af: Chang, W T, et al.
  Udgivet: (1980)