Abstract
BIOLOGICAL and chemical work with purified xanthine oxidase from cows' milk is handicapped by the loss of its enzymic activity on storage1,2. The rate of deterioration, which increases with the degree of purification, is not always the same with different samples, the cause of such variability being largely unknown so far (Fig. 1).
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BERGEL, F., BRAY, R. Stabilization of Xanthine Oxidase Activity by Salicylate. Nature 178, 88–89 (1956). https://doi.org/10.1038/178088a0
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DOI: https://doi.org/10.1038/178088a0
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