Extraction and purification of hyaluronoglucosidase (EC 3.2.1.35) from Norway lobster (Nephrops norvegicus)

Author： Krishnapillai A.M.   Taylor K.D.A.   Morris A.E.J.   Quantick P.C.  

Publisher： Elsevier

ISSN： 0308-8146

Source： Food Chemistry, Vol.65, Iss.3, 1999-05, pp. : 359-365

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Partial purification and characterization of proteases from Norway lobster (Nephrops norvegicus) and their role in the phenolase activation process

By SIMSEK M.   Zotos A.   Taylor K.D.A.  

Food Chemistry, Vol. 56, Iss. 1, 1996-05 ,pp. : 61-68

Elsevier

Access to resources Recommend Favorite

Studies on the influence of small molecule factor(s) on protease activities in Norway lobster (Nephrops norvegicus)

By Zotos A.   Taylor K.D.A.  

Food Chemistry, Vol. 59, Iss. 1, 1997-05 ,pp. : 19-25

Elsevier

Access to resources Recommend Favorite

Studies on the roles and identification of the small molecule factors on phenolase activation in Norway lobster (Nephrops norvegicus)

By Zotos A.   Taylor K.D.A.  

Food Chemistry, Vol. 60, Iss. 4, 1997-12 ,pp. : 469-478

Elsevier

Access to resources Recommend Favorite

Characterisation of Norway lobster (Nephrops norvegicus) hyaluronidase and comparison with sheep and bovine testicular hyaluronidase

By Krishnapillai A.M.   Taylor K.D.A.   Morris A.E.J.   Quantick P.C.  

Food Chemistry, Vol. 65, Iss. 4, 1999-06 ,pp. : 515-521

Elsevier

Access to resources Recommend Favorite

Determining the authenticity of raw reformed breaded scampi (Nephrops norvegicus) by electrophoretic techniques

By Craig A.   Ritchie A.H.   Mackie I.M.  

Food Chemistry, Vol. 52, Iss. 4, 1995-01 ,pp. : 451-454

Elsevier

Access to resources Recommend Favorite