6B7W
 
 | | Structure of hen egg-white lysozyme pre-treated with high pressure (600 MPa) under isobaric condition | | 分子名称: | ACETATE ION, CHLORIDE ION, GLYCEROL, ... | | 著者 | Morais, M.A.B, Nascimento, A.F.Z, Tominaga, C.Y, Cristianini, M, Tribst, A.A.L, Murakami, M.T. | | 登録日 | 2017-10-05 | | 公開日 | 2018-07-25 | | 実験手法 | X-RAY DIFFRACTION (1.482 Å) | | 主引用文献 | How high pressure pre-treatments affect the function and structure of hen egg-white lysozyme
Innov Food Sci Emerg Technol, 47, 2018
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6B7U
 | | Structure of hen egg-white lysozyme without high-pressure pre-treatment | | 分子名称: | ACETATE ION, CHLORIDE ION, GLYCEROL, ... | | 著者 | Morais, M.A.B, Nascimento, A.F.Z, Tominaga, C.Y, Cristianini, M, Tribst, A.A.L, Murakami, M.T. | | 登録日 | 2017-10-05 | | 公開日 | 2018-07-25 | | 実験手法 | X-RAY DIFFRACTION (1.581 Å) | | 主引用文献 | How high pressure pre-treatments affect the function and structure of hen egg-white lysozyme
Innov Food Sci Emerg Technol, 47, 2018
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6B7V
 | | Structure of hen egg-white lysozyme pre-treated with high-pressure homogenization at 120 MPa | | 分子名称: | ACETATE ION, CHLORIDE ION, GLYCEROL, ... | | 著者 | Morais, M.A.B, Nascimento, A.F.Z, Tominaga, C.Y, Cristianini, M, Tribst, A.A.L, Murakami, M.T. | | 登録日 | 2017-10-05 | | 公開日 | 2018-07-25 | | 実験手法 | X-RAY DIFFRACTION (1.482 Å) | | 主引用文献 | How high pressure pre-treatments affect the function and structure of hen egg-white lysozyme
Innov Food Sci Emerg Technol, 47, 2018
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