Stabilization and Partial Purification of a Protease from Ginger Rhizome (Zingiber offinale Roscoe)
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2005.tb07130.x/fullpdf
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3. Toward an improved understanding of glass transition and relaxations in foods: molecular mobility in the glass transition range;Champoin;Trends Food Sci,2000
4. Amino-acid sequence and glycan structures of cysteine protease with proline specificity from ginger rhizome Zingiber officinale;Choi;Eur J Biochem,2000
5. The 2.1-angstrom structure of a cysteine protease with proline specificity from ginger rhizome Zingiber officinale;Choi;Biochemistry,1999
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