Hen egg white lysozyme: A temperature dependence study of the folding process

被引：0
|
作者：
Matagne, A [1 ]
Radford, SE [1 ]
Dobson, CM [1 ]
机构：
[1] UNIV OXFORD,OXFORD CTR MOL SCI,NEW CHEM LAB,OXFORD OX1 3QT,ENGLAND
来源：
ARCHIVES OF PHYSIOLOGY AND BIOCHEMISTRY | 1996年 / 104卷 / 03期
关键词：
D O I：
暂无
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
引用
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页码：B45 / B45
页数：1
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