Effects of Salts, Protease Digestions, Chemical Modifications, and Heat Treatment on the Trypsin Inhibitory Activity of the Protease Inhibitor from Job’s-tears (<i>Coix lacryma-jobi</i>L. var.<i>Ma-yuen</i>Stapf)

Ohtsubo, Ken-ichi

doi:10.1080/00021369.1989.10869295

Agricultural and Biological Chemistry

1989

DOI: 10.1080/00021369.1989.10869295

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Effects of Salts, Protease Digestions, Chemical Modifications, and Heat Treatment on the Trypsin Inhibitory Activity of the Protease Inhibitor from Job’s-tears (Coix lacryma-jobiL. var.Ma-yuenStapf)

Ken-ichi Ohtsubo¹

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Effects of Salts, Protease Digestions, Chemical Modifications, and Heat Treatment on the Trypsin Inhibitory Activity of the Protease Inhibitor from Job’s-tears (Coix lacryma-jobiL. var.Ma-yuenStapf)

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References 4 publications

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