Effects of temperature, pH and sugar binding on the structures of lectins ebulin f and SELfd

Author:

Carrillo Celia,Cordoba-Diaz Damián,Cordoba-Diaz Manuel,Girbés Tomás,Jiménez Pilar

Funder

Junta de Castilla y León

UVA-GIR

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

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3. Evaluation of the thermal stability and digestibility of heterologously produced banana lectin;Dimitrijevic;Food Chemistry,2010

4. Treatment of paederus dermatitis with Sambucus ebulus L.;Ebrahimzadeh;Iranian Journal of Pharmaceutical Research,2014

5. Exposure of tryptophanyl residues in proteins. Quantitative determination by fluorescence quenching studies;Eftink;Biochemistry,1976

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