Properties of the peptides liberated from rice protein in Sokujo-moto
Author:
Publisher
Elsevier BV
Subject
Applied Microbiology and Biotechnology,Bioengineering,Biotechnology
Reference11 articles.
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2. The estimation of pepsin, trypsin, papain, and cathepsin with hemoglobin;Anson;J. Gen. Physiol.,1935
3. On tyrosine and tryptophane determinations in proteins;Folin;J. Biol. Chem.,1927
4. Purification and properties of acid carboxypeptidase I from Aspergillus oryzae;Nakadai;Agr. Biol. Chem.,1972
5. Purification and some properties of acid carboxypeptidases from sake koji;Mikami;Hakkokogaku,1987
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