McClelland, D. A., McLaughlin, S. H., Freedman, R. B., & Price, N. C. (1995). The refolding of hen egg white riboflavin-binding protein: Effect of protein disulphide isomerase on the reoxidation of the reduced protein.

McClelland, D A., S H. McLaughlin, R B. Freedman, und N C. Price. The Refolding of Hen Egg White Riboflavin-binding Protein: Effect of Protein Disulphide Isomerase On the Reoxidation of the Reduced Protein. 1995.

McClelland, D A., S H. McLaughlin, R B. Freedman, und N C. Price. The Refolding of Hen Egg White Riboflavin-binding Protein: Effect of Protein Disulphide Isomerase On the Reoxidation of the Reduced Protein. 1995.