REVERSED-PHASE LIQUID CHROMATOGRAPHY OF EGG WHITE PROTEINS. OPTIMIZATION OF OVALBUMIN ELUTION
Author:
Publisher
Informa UK Limited
Subject
Clinical Biochemistry,Pharmaceutical Science,Biochemistry,Analytical Chemistry
Link
https://www.tandfonline.com/doi/pdf/10.1081/JLC-100101722
Reference23 articles.
1. PREPARATION OF EGG WHITE OVOMUCIN BY GEL FILTRATION
2. Two-step chromatographic procedure for the purification of hen egg white ovomucin, lysozyme, ovotransferrin and ovalbumin and characterization of purified proteins
3. ANALYSIS, FRACTIONATION, AND PURIFICATION OF EGG WHITE PROTEINS WITH CELLULOSE-CATION EXCHANGER
4. Nouvelle méthode chromatograpique de préparation des lysozomes
5. Ficin and papain inhibitor from chicken egg white
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