Effects of structure-forming solutes on chicken eggwhite lysozyme after reductive cleavage of disulfide bonds

✍ Scribed by White, Frederick H. ;Wright, A. Gilbert

• Book ID: 115098166
• Publisher: Wiley (Blackwell Publishing)
• Year: 2009
• Tongue: English
• Weight: 956 KB
• Volume: 23
• Category: Article
• ISSN: 0367-8377
• DOI: 10.1111/j.1399-3011.1984.tb02718.x