The temperature stability of egg yolk high density lipoprotein
- 31 March 1970
- journal article
- research article
- Published by Elsevier in Biochimica et Biophysica Acta (BBA) - Protein Structure
- Vol. 200 (3), 566-569
- https://doi.org/10.1016/0005-2795(70)90113-3
Abstract
No abstract availableThis publication has 7 references indexed in Scilit:
- Partial delipidation studies on the egg yolk lipovitellinsBiochimica et Biophysica Acta (BBA) - Protein Structure, 1969
- On the temperature dependence of the conformation of human serum high density lipoproteinBiochimica et Biophysica Acta (BBA) - Protein Structure, 1969
- Binding of lipid to protein in lipovitellin from the hen's eggBiochemistry, 1968
- The Use of Computed Optical Rotatory Dispersion Curves for the Evaluation of Protein Conformation*Biochemistry, 1967
- Amino acid compositions of the egg-yolk lipoproteins, and a statistical comparison of their amino acid ratiosBiochimica et Biophysica Acta, 1962
- THE DISSOCIATION OF α- AND β-LIPOVITELLIN IN AQUEOUS SOLUTION: PART I. EFFECT OF pH, TEMPERATURE, AND OTHER FACTORSCanadian Journal of Biochemistry and Physiology, 1962
- ISOLATION AND COMPOSITION OF AVIAN EGG YOLK GRANULES AND THEIR CONSTITUENT α- AND β-LIPOVITELLINSCanadian Journal of Biochemistry and Physiology, 1961