The aged products became less stable, as demonstrated by lower denaturation temperature, lower denaturation enthalpy, and higher susceptibility to nonspecific proteolytic action.

 
  • 老化的產(chǎn)品變得不穩定,這表現為降低的變性溫度,降低的熱變性焓和更高的非特異性蛋白分解反應的易感性。
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