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Purification and characterization of aminopeptidase P from Lactococcus lactis subsp. cremoris
Maeve McDonnell
,
Richard Fitzgerald
, Ide Ni Fhaoláin
, P. Vincent Jennings
, Gerard O'Cuinn
University of Galway
Teagasc - Irish Agriculture and Food Development Authority
Atlantic Technological University
Research output
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Dive into the research topics of 'Purification and characterization of aminopeptidase P from Lactococcus lactis subsp. cremoris'. Together they form a unique fingerprint.
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Medicine and Dentistry
Proline
100%
Aminopeptidase P
100%
Lactococcus Lactis
100%
Copurification
100%
Casein
37%
Enzymatic Hydrolysis
37%
Dipeptidyl Peptidase IV
25%
Aminopeptidase
25%
Amino Terminal Sequence
25%
Amino Acid
12%
Carboxy Terminal Sequence
12%
Polypeptide
12%
Enzyme Specificity
12%
Alanine
12%
Dipeptide
12%
Pyroglutamic Acid
12%
Chelating Agent
12%
Immunology and Microbiology
Lactococcus Lactis
100%
Aminopeptidase
100%
Proline
100%
Peptides
62%
Amino Terminal Sequence
25%
Dipeptidyl Peptidase IV
25%
Carboxy Terminal Sequence
12%
Enzyme Specificity
12%
Molecular Weight
12%
Amino Acid
12%
Alanine
12%
Dipeptide
12%
Neuroscience
Aminopeptidase P
100%
Proline
100%
Casein
37%
Aminopeptidase
25%
Dipeptidyl Peptidase IV
25%
Amino Terminal Sequence
25%
C-Terminus
12%
Amino Acid
12%
Alanine
12%
Dipeptide
12%
Polypeptide
12%
Pyroglutamic Acid
12%
Chelating Agent
12%
Enzyme Specificity
12%