Physical-chemical characterization and stability study of alfa-trypsin at pH 3.0 by differential scanning calorimetry.

Physical-chemical characterization and stability study of alfa-trypsin at pH 3.0 by differential scanning calorimetry.

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Auteurs principaux: SANTOS, A. M. C., SANTANA, M. A., GOMIDE, F. T. F., MIRANDA, A. A. C., OLIVEIRA, J. S., VILAS BOAS, F. A. S., VASCONCELOS, A. B., BEMQUERER, M. P., SANTORO, M. M.
Autres auteurs: A. M. C. Santos, UFMG; M. A. Santana, UFMG; F. T. F. Gomide, UFMG; A. A. C. Miranda, UEFS; J. S. Oliveira, UFMG; F. A. S. Vilas Boas, UFMG; A. B. Vasconcelos, UFMG; Marcelo Porto Bemquerer, Embrapa Recursos Genéticos e Biotecnologia; M. M. Santoro, UFMG.
Format: Separatas biblioteca
Langue:Ingles
English
Publié: 2009-02-05
Sujets:Alfa-Trypsin, Trypsin isoforms, Shelf-life, calorimetry, thermodynamics,
Accès en ligne:http://www.alice.cnptia.embrapa.br/alice/handle/doc/190638
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http://www.alice.cnptia.embrapa.br/alice/handle/doc/190638

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