Freezing of tridimensional structures of trypsin by multipoint covalent attachment to aldehyde-agarose gels. Preparation of superactive agarose-trypsin

R. M. Blanco, Gregorio Alvaro Campos, J. J. Calvete, J. M. Guisán

Research output: Chapter in BookChapterResearch

Original languageEnglish
Title of host publicationProceedings, 4th European Congress on Biotechnology
Place of PublicationAmsterdam (NL)
Pages92-95
Number of pages3
Edition1
Publication statusPublished - 1 Jan 1987

Cite this

Blanco, R. M., Alvaro Campos, G., Calvete, J. J., & Guisán, J. M. (1987). Freezing of tridimensional structures of trypsin by multipoint covalent attachment to aldehyde-agarose gels. Preparation of superactive agarose-trypsin. In Proceedings, 4th European Congress on Biotechnology (1 ed., pp. 92-95).