pH Stability Study of Lectin from Black Turtle Bean (Phaseolus vulgaris) as Influenced by Guanidinium–HCl and Thermal Treatment

Publisher： Bentham Science Publishers

E-ISSN： 1875-5305|22|1|45-51

ISSN： 0929-8665

Source： Protein and Peptide Letters, Vol.22, Iss.1, 2015-01, pp. : 45-51

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