Influence of Added Amounts of Succinic Anhydride on the Succinylation Level for some Proteins

published_at 1997-11

Title

タンパク質のサクシニル化率におよぼす無水コハク酸の添加量の影響

Creators Hamada Moritsugu

Creators Nagai Takeshi

Creators Kai Norihisa

Creators Tanoue Yasuhiro

Source Identifiers [PISSN] 0370-9361

Languages eng

Resource Type departmental bulletin paper

Publishers National Fisheries University

Date Issued 1997-11

File Version Version of Record

Access Rights open access

Relations

[ISSN]0370-9361