HEAT STABILIZATION PRODUCED BY PROTEIN-PROTEIN ASSOCIATION. A DIFFERENTIAL SCANNING CALORIMETRIC STUDY OF THE HEAT DENATURATION OF THE HEAT DENATURATION OF THE TRYPSIN-SOYBEAN TRYPSIN INHIBITOR AND TRYPSIN-OVOMUCOIDDONOVAN JW; BEARDSLEE RA.1975; J. BIOL. CHEM.; U.S.A.; DA. 1975; VOL. 250; NO 6; PP. 1966-1971; BIBL. 29REFArticle

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