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Structure, thermostability, and conformational flexibility of hen egg-white lysozyme dissolved in glycerol
Hen egg-white lysozyme dissolved in glycerol containing 1% water was studied by using CD and amide proton exchange monitored by two-dimensional (1)H NMR. The far- and near-UV CD spectra of the protein showed that the secondary and tertiary structures of lysozyme in glycerol were similar to those in...
Tallennettuna:
| Päätekijät: | , , , |
|---|---|
| Aineistotyyppi: | Artigo |
| Kieli: | Inglês |
| Julkaistu: |
The National Academy of Sciences
1999
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| Aiheet: | |
| Linkit: | https://ncbi.nlm.nih.gov/pmc/articles/PMC15451/ https://ncbi.nlm.nih.gov/pubmed/9990012 |
| Tagit: |
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