pH Stability Study of Lectin from Black Turtle Bean...

Protein & Peptide Letters 2014 / 11 Vol. 22; Iss. 1

pH Stability Study of Lectin from Black Turtle Bean (Phaseolus vulgaris) as Influenced by Guanidinium–HCl and Thermal Treatment

He, Shudong, Simpson, Benjamin, Ngadi, Michael, Xue, Sophia, Shi, John, Ma, Ying
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Volume:
22
Language:
english
Journal:
Protein & Peptide Letters
DOI:
10.2174/0929866521666140909155556
Date:
November, 2014
File:
PDF, 1.51 MB
english, 2014
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