Preservation Effect of Vitreous non Reducing Carbohydrates on the Enzymatic Activity, Denaturation Temperature and Retention of Native Structure of Lysozyme

dc.creatorLuz María Martínez
dc.creatorMarcelo Videa
dc.creatorFrancisco Mederos
dc.creatorYanel de Moral
dc.date.accessioned2019-10-08T20:35:28Z
dc.date.accessioned2022-10-13T20:18:31Z
dc.date.available2019-10-08T20:35:28Z
dc.date.available2022-10-13T20:18:31Z
dc.date.created2019-10-08T20:35:28Z
dc.identifierhttp://hdl.handle.net/11285/635044
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/4211711
dc.publisherSociedad Química de México
dc.relationhttp://www.redalyc.org/revista.oa?id=475
dc.rightsJournal of the Mexican Chemical Society
dc.sourceJournal of the Mexican Chemical Society (México) Num.3 Vol.55
dc.subjectQuímica
dc.subjectSugar glass
dc.subjectfreeze-drying
dc.subjectpreservation of proteins
dc.subjectenzymes
dc.titlePreservation Effect of Vitreous non Reducing Carbohydrates on the Enzymatic Activity, Denaturation Temperature and Retention of Native Structure of Lysozyme
dc.typeArtículo científico


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