Stabilization of Alliinase from Garlic by Osmolytes and the Mannose-Specific Lectin ASAI

著录项

• 来源
  《药剂与药理学：英文版》 |2018年第005期|P.437-447|共11页
• 作者

  Irina Shin; David Mirelman; Lev Weiner; Enrique Villar; Valery L. Shnyrov; Aharon Rabinkov;

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• 作者单位

  [1]Department of Life Sciences Core Facilities, Weizmann Institute of Science, Rehovot 76100, Israel;

  [2]Department of Biomolecular Science, Weizmann Institute of Science, Rehovot 76100, Israel;

  [3]Department of Chemical Research Support, Weizmann Institute of Science, Rehovot 76100, Israel;

  [4]Department of Biochemistry and Molecular Biology, Universidad de Salamanca, Salamanca 37007, Spain;

  [4]Department of Biochemistry and Molecular Biology, Universidad de Salamanca, Salamanca 37007, Spain;

  [1]Department of Life Sciences Core Facilities, Weizmann Institute of Science, Rehovot 76100, Israel;

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• 收录信息
• 原文格式 PDF
• 正文语种 CHI
• 中图分类 咖啡;
• 关键词

  不稳定; 甘露糖; 大蒜; 热稳定性; 建筑群; 热量测定; 调查结果; vivo;

  机译：不稳定;甘露糖;大蒜;热稳定性;建筑群;热量测定;调查结果;vivo;