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Disulfide content of reduced hen egg white and human milk lysozymes during the folding process

✍ Scribed by Jean-Paul Perraudin; Roger Guillard; Jean-Paul Prieels; Timothy Torchia; Dubois Thierry

Book ID: 115914781
Publisher: Elsevier Science
Year: 1983
Tongue: English
Weight: 297 KB
Volume: 153
Category: Article
ISSN: 0014-5793
DOI: 10.1016/0014-5793(83)80640-1

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