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The solubility of the tetragonal form of hen egg white lysozyme from pH 4.0 to 5.4

✍ Scribed by Elizabeth Cacioppo; Marc L. Pusey

Publisher: Elsevier Science
Year: 1991
Tongue: English
Weight: 574 KB
Volume: 114
Category: Article
ISSN: 0022-0248
DOI: 10.1016/0022-0248(91)90043-5

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