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A chromatin-associated histone deacetylase from pea (Pisum sativum)

✍ Scribed by Ramón Sendra; M. Luisa Salvador; Luis Franco

Book ID
119136745
Publisher
Elsevier Science
Year
1991
Tongue
English
Weight
754 KB
Volume
78
Category
Article
ISSN
0168-9452

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## Abstract Pea flour with a protein content (Nx6,25) of 25% was subjected to an extraction by 10% NaCl. The changes of the meal particles during the extraction were studied by electron microscopy. 89% of the nitrogen substances were extracted, 14% of which are albumins The nitrogen solubility cur