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5 years ago

Fourier-transform infrared spectroscopy for characterization of protein chain reductions in enzymatic reactions

Fourier-transform infrared spectroscopy for characterization of protein chain reductions in enzymatic reactions
Sileshi Gizachew Wubshet, Nils Kristian Afseth, Ulrike Bocker, Diana Lindberg
The potential of dry-film Fourier-transform infrared (FTIR) measurements as a monitoring tool for enzymatic hydrolysis of protein-based substrates is explored in this study.

Publisher URL: http://feeds.rsc.org/~r/rss/AN/~3/_yeYX-wnAfY/C7AN00488E

DOI: 2017/AN/C7AN00488E

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