Effect of sequential degradation on the haptenic activity of a tryptic peptide isolated from reduced and alkylated egg-white lysozyme and the haptenic properties of its amino-terminal residues

K E Thompson et al. Biochemistry. 1970.

. 1970 Aug 18;9(17):3463-8.

doi: 10.1021/bi00819a028.

No abstract available

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