Matthyssens, G E <br/><br/>
Study of the thermal-denaturation mechanism of hen egg-white lysozyme through proteolytic degradation.  [electronic resource] 

 -  European journal of biochemistry  Apr 1972 
 - 449-54 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>0014-2956 
<br/><br/><label>Standard No.: </label>10.1111/j.1432-1033.1972.tb01786.x  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Chickens<br/>Egg White<br/>Hydrogen-Ion Concentration<br/>Kinetics<br/>Muramidase<br/>Optical Rotation<br/>Pepsin A<br/>Protein Conformation<br/>Protein Denaturation<br/>Temperature<br/>Thermodynamics