Temperature and pH sensitivity of trypsins from atlantic salmon (Salmo salar) in comparison with bovine and porcine trypsin

Heidi Outzen, G.I. Berglund(UiT The Arctic University of Norway), Arne O. Smalås(UiT The Arctic University of Norway), Nils Peder Willassen(UiT The Arctic University of Norway)
Comparative Biochemistry and Physiology Part B Biochemistry and Molecular Biology
September 1, 1996
10.1016/0305-0491(96)00081-8
Cited by 102

Abstract

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