Effect of sequential degradation on the haptenic activity of a tryptic peptide isolated from reduced and alkylated egg-white lysozyme and the haptenic properties of its amino-terminal residues.

K. Thompson,J. Levy

Published 1970 in Biochemistry

ABSTRACT

No abstract is available for this paper.

PUBLICATION RECORD

CITATION MAP

EXTRACTION MAP

CLAIMS

  • No claims are published for this paper.

CONCEPTS

  • No concepts are published for this paper.