Dissociation of chicken egg-white macroglobulin into subunits in acid. Hydrodynamic, spectrophotometric, and optical rotatory measurements-Reference-Cited by-同舟云学术

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Dissociation of chicken egg-white macroglobulin into subunits in acid. Hydrodynamic, spectrophotometric, and optical rotatory measurements

Published:1969-10-01 Issue:10 Volume:8 Page:4190-4199
ISSN:0006-2960
Container-title:Biochemistry
language:en
Short-container-title:Biochemistry

Author:

Donovan John W.,Mapes Carol J.,Davis John Gorton,Hamburg Roland D.

Publisher

American Chemical Society (ACS)

Subject

Biochemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/bi00838a042

Cited by 27 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Characterization of crude ovomucins obtained from various egg white layers;European Food Research and Technology;2015-09-04

2. Photochirogenesis: Photochemical Models on the Origin of Biomolecular Homochirality;Symmetry;2010-05-25

3. MOLAR ABSORPTIVITY AND A1%1cm VALUES FOR PROTEINS AT SELECTED WAVELENGTHS OF THE ULTRAVIOLET AND VISIBLE REGION. VI*;International Journal of Peptide and Protein Research;2009-01-12

4. Separation of Ovomucin Subunits by Gel Filtration: Enhanced Resolution of Subunits by Using a Dual-Column System;Journal of Agricultural and Food Chemistry;1999-02-24

5. Effects of Freeze-denaturation of Ovomacroglobulin on the Chymosin Inhibition;Agricultural and Biological Chemistry;1991-01

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