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Production, crystallization and X-ray characterization of chemically glycosylated hen egg-white lysozyme
The crystallization of glycoproteins is one of the challenges to be confronted by the crystallographic community in the frame of what is known as glycobiology. The state of the art for the crystallization of glycoproteins is not promising and removal of the carbohydrate chains is generally suggested...
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| Hoofdauteurs: | , , , |
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| Formaat: | Artigo |
| Taal: | Inglês |
| Gepubliceerd in: |
International Union of Crystallography
2005
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| Onderwerpen: | |
| Online toegang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC1952424/ https://ncbi.nlm.nih.gov/pubmed/16511062 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1107/S1744309105008869 |
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