Literature DB >> 5360719

A quantitative study of a reduced ovomucin-natural lysozyme interaction.

D S Robinson, J B Monsey.   

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Year:  1969        PMID： 5360719      PMCID： PMC1185311          DOI： 10.1042/bj1150064pb

Source DB:  PubMed          Journal:  Biochem J        ISSN： 0264-6021            Impact factor:   3.857


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  2 in total

1.  The mechanical properties of the thick white of the hen's egg.

Authors:  J BROOKS; H P HALE
Journal:  Biochim Biophys Acta       Date:  1959-03

2.  The action of egg white lysozyme on ovomucoid and ovomucin.

Authors:  J R HAWTHORNE
Journal:  Biochim Biophys Acta       Date:  1950-09
  2 in total
  1 in total

1.  Studies on the composition of egg-white ovomucin.

Authors:  D S Robinson; J B Monsey
Journal:  Biochem J       Date:  1971-02       Impact factor: 3.857
  1 in total

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