Heat stabilization produced by protein-protein association. A differential scanning calorimetric study of the heat denaturation of the trypsin-soybean trypsin inhibitor and trypsin-ovomucoid complexes.
1975 ◽
Vol 250
(6)
◽
pp. 1966-1971
◽
1975 ◽
Vol 26
(1)
◽
pp. 73-83
◽
Keyword(s):
Keyword(s):
1977 ◽
Vol 252
(3)
◽
pp. 1099-1101
1977 ◽
Vol 252
(15)
◽
pp. 5239-5243
1994 ◽
Vol 42
(4)
◽
pp. 873-877
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