Physical-chemical characterization and stability study of α-trypsin at pH 3.0 by differential scanning calorimetry.

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dc.contributorA. M. C. Santos, UFMG; M. A. Santana, UFMG; F. T. F. Gomide, UFMG; A. A. C. Miranda, UEFS; J. S. Oliveira, UFMG; F. A. S. Vilas Boas, UFMG; A. B. Vasconcelos, UFMG; Marcelo Porto Bemquerer, Embrapa Recursos Genéticos e Biotecnologia; M. M. Santoro, UFMG.
dc.creatorSANTOS, A. M. C.
dc.creatorSANTANA, M. A.
dc.creatorGOMIDE, F. T. F.
dc.creatorMIRANDA, A. A. C.
dc.creatorOLIVEIRA, J. S.
dc.creatorVILAS BOAS, F. A. S.
dc.creatorVASCONCELOS, A. B.
dc.creatorBEMQUERER, M. P.
dc.creatorSANTORO, M. M.
dc.date2022-09-23T18:05:37Z
dc.date2022-09-23T18:05:37Z
dc.date2009-02-05
dc.date2008
dc.date.accessioned2026-07-07T11:53:48Z
dc.identifierInternational Journal of Biological Macromolecules, v.42, p. 278-284, 2008.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/190638
dc.identifier.urihttp://hdl.handle.net/123456789/516685
dc.languageeng
dc.rightsopenAccess
dc.subjectAlfa-Trypsin
dc.subjectTrypsin isoforms
dc.subjectShelf-life
dc.subjectcalorimetry
dc.subjectthermodynamics
dc.titlePhysical-chemical characterization and stability study of α-trypsin at pH 3.0 by differential scanning calorimetry.
dc.typeArtigo de periódico

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