General Characteristics of the Changes in the Thermal Stability of Proteins and Enzymes After the Chemical Modification of Their Functional Groups
Author:
Publisher
IOP Publishing
Subject
General Chemistry
Cited by 7 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
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3. Irreversible thermoinactivation of glucoamylase from Aspergillus niger and thermostabilization by chemical modification of carboxyl groups;Biochimica et Biophysica Acta (BBA) - Protein Structure and Molecular Enzymology;1990-11
4. Immobilization of the enzyme E. coli L-asparaginase on a water-soluble copolymer of vinylpyrrolidone and acrolein;Chemistry of Natural Compounds;1988-07
5. Protein stabilization via hydrophilization. Covalent modification of trypsin and alpha-chymotrypsin;European Journal of Biochemistry;1988-04
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