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THE STAGES OF THE PEPTIC HYDROLYSIS OF EGG ALBUMIN
1. Most of the products of the peptic hydrolysis of albumin, about 85 per cent of the total N, are primary in the sense that they arise directly from the protein molecule, and undergo no further hydrolysis. 2. A slow secondary hydrolysis, involving about 15 per cent of the total N, occurs in the pro...
| Autores principales: | , , , |
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| Formato: | Texto |
| Lenguaje: | English |
| Publicado: |
The Rockefeller University Press
1927
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2140919/ https://www.ncbi.nlm.nih.gov/pubmed/19872335 |