Open AccessUSES, PREPARATION, AND PROPERTIES OF PINGUINAIN, THE PROTEIN-SPLITTING ENZYME OF THE MAYA FRUIT
Author(s) -
Conrado F. Asenjo,
Marta Fernández
Publication year - 1945
Publication title -
the journal of agriculture of the university of puerto rico
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.123
H-Index - 10
eISSN - 2308-1759
pISSN - 0041-994X
DOI - 10.46429/jaupr.v29i2.12871
Subject(s) - maya , enzyme , chemistry , biochemistry , geography , archaeology
Rome of the uses, methods of preparation, and properties of pinguinain, the protein-splitting enzyme of the maya fruit, have been considered and studied herein.
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