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  1. 1
    Comparison of trypsin and chymotrypsin from the viscera of anchovy, Engraulis japonica

    Comparison of trypsin and chymotrypsin from the viscera of anchovy, Engraulis japonica von Heu, M.S., Kim, H.R., Pyeun, J.H.


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  2. 2
    Purification and Characterization of Cathepsin L-Like Enzyme from the Muscle of Anchovy, Engraulis japonica

    Purification and Characterization of Cathepsin L-Like Enzyme from the Muscle of Anchovy, Engraulis japonica von Heu, M.S., Kim, H.R., Cho, D.M., Godber, J.S., Pyeun, J.H.


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  3. 3
    Enzymatic properties of anionic trypsins from the hepatopancreas of crayfish, Procambarus clarkii

    Enzymatic properties of anionic trypsins from the hepatopancreas of crayfish, Procambarus clarkii von KIM, H. R, MEYERS, S. P, PYEUN, J. H, GODBER, J. S


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  4. 4
    Purification and characterization of alkaline proteinases from the viscera of anchovy, Engraulis japonica

    Purification and characterization of alkaline proteinases from the viscera of anchovy, Engraulis japonica von Heu, M.S. (University of Pusan, Nam-gu, Pusan, Korea), Pyeun, J.H, Kim, H.R, Godber, J.S

    Veröffentlicht in Journal of food biochemistry

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