PREPARATION AND STABILITY OF TRYPSIN IMMOBILIZED ON POROUS GLASS
- 1 September 1974
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 39 (5) , 927-929
- https://doi.org/10.1111/j.1365-2621.1974.tb07278.x
Abstract
No abstract availableThis publication has 8 references indexed in Scilit:
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- Inhibition of Oxidized Flavor Development in Milk by Immobilized TrypsinJournal of Dairy Science, 1972
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- Trypsin and Papain Covalently Coupled to Porous Glass: Preparation and CharacterizationScience, 1969
- THE SPECTROPHOTOMETRIC DETERMINATION OF AMINE, AMINO ACID AND PEPTIDE WITH 2,4,6- TRINITROBENZENE 1-SULFONIC ACID*The Journal of Biochemistry, 1960
- PROTEIN MEASUREMENT WITH THE FOLIN PHENOL REAGENTJournal of Biological Chemistry, 1951
- Manganese, Trypsin, Milk Proteins and the Susceptibility of Milk to Oxidized Flavor DevelopmentJournal of Dairy Science, 1951
- Oxidized Flavor in Milk. XIV. A Possible Mode of Action of Inhibitors in Preventing the Development of Oxidized Flavor in MilkJournal of Dairy Science, 1944