Preferred Term:
ovomucin
Definition:
A heterogeneous mixture of glycoproteins responsible for the gel structure of egg white. It has trypsin-inhibiting activity.
Concept Schemes:
NALT Full
Broader Concept:
URI:
https://lod.nal.usda.gov/nalt/188996
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RDF/XMLCreated 2012-07-24, last modified 2014-02-18
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