The denaturation of proteins IV. Conalbumin and iron(III)-conalbumin in urea soloution
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Publisher
Elsevier BV
Reference23 articles.
1. An Electrophoretic Study of the Proteins of Egg White
2. THE PREPARATION OF CRYSTALLINE CONALBUMIN
3. The Metal Combining Properties of Conalbumin1
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3. Differences in absorption and emission properties of conalbumin and metal-saturated conalbumin;Journal of Polymer Science Part C: Polymer Symposia;2007-03-07
4. Involvement of Ovotransferrin in the Thermally Induced Gelation of Egg White at around 65.DEG.C..;Bioscience, Biotechnology, and Biochemistry;1998
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