HPLC Purification and Characterization of Soluble Alanyl Aminopeptidase from Porcine Skeletal Muscle
Author:
Affiliation:
1. Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Apartado 73, 46100 Burjassot, Valencia, Spain
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf9504677
Reference35 articles.
1. Deproteinization techniques for HPLC amino acid analysis in fresh pork muscle and dry-cured ham
2. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding
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