Purification and properties of glutamyl aminopeptidase from chicken egg-white
Author:
Publisher
Elsevier BV
Subject
Molecular Biology,General Medicine,Physiology,Biochemistry
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1. Molecular characterization of a novel aspartyl aminopeptidase that contributes to the increase in glutamic acid content in chicken meat during cooking;Food Chemistry: Molecular Sciences;2021-07
2. Structural basis for the unusual substrate specificity of unique two-domain M1 metallopeptidase;International Journal of Biological Macromolecules;2020-03
3. Proteomics of Egg White;Proteomics in Food Science;2017
4. Aminopeptidase Ey;Handbook of Proteolytic Enzymes;2013
5. Purification and characterisation of an alanine aminopeptidase from bovine skeletal muscle;Food Chemistry;2011-01
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