Purification and Characterization of an Anticoagulant from Corn Silk
Author:
Publisher
The Korean Society of Food Science and Nutrition
Subject
Nutrition and Dietetics,Food Science
Link
http://ocean.kisti.re.kr/downfile/crosscheck/kfn/JAKO200411922978248.pdf
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4. Protein C Inhibitor Is a Potent Inhibitor of the Thrombin-Thrombomodulin Complex
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