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Effects of freezing and the cryoprotectant lactobionic acid in the structure of GlnK protein evaluated by circular dichroism (CD) and isothermal titration calorimetry (ITC)
Misugi, Cíntia Tiemi, Savi, Lizandra Kamradt, Iwankiw, Patrícia Kanczewski, Masson, Maria Lucia, de Oliveira, Marco Aurélio Schüler, Igarashi-Mafra, Luciana, Mafra, Marcos RogérioVolume:
54
Language:
english
Journal:
Journal of Food Science and Technology
DOI:
10.1007/s13197-016-2455-x
Date:
January, 2017
File:
PDF, 875 KB
english, 2017