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Please use this identifier to cite or link to this item: https://rep.polessu.by/handle/123456789/31792
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dc.contributor.authorНікандраў, В.М.-
dc.contributor.authorПыжова, Н.С.-
dc.date.accessioned2024-08-27T10:56:09Z-
dc.date.available2024-08-27T10:56:09Z-
dc.date.issued1992-
dc.identifier.citationНікандраў, В.М. Тэрмаінактывацыя стрэптакіназы / В.М. Нікандраў, Н.С. Пыжова // Весці Акадэміі навук Беларусі. Серыя біялагічных навук. – 1992. – № 2: Асобны адбітак. – С. 74-78.ru
dc.identifier.urihttps://rep.polessu.by/handle/123456789/31792-
dc.description.abstractStreptokinase thermoinactivation was studied at pH 7.4, 4.0, 1.0 and 11.0 and will protein concentrations of 0.5 mg/ml. Inactivation constants (at 50°, 75°, 80°, 100 °С), th* process activation free energy changes, enthalpy and entropy were evaluated. Possibh mechanisms of streptokinase thermoinactivation are discussed.ru
dc.language.isoberu
dc.rightsоткрытый доступru
dc.subjectстрэптакiназаru
dc.titleТэрмаінактывацыя стрэптакіназыru
dc.typeArticleru
Appears in Collections:Публикации сотрудников / Publications of the teaching stuff of Polessky State University

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