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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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Bibliografische gegevens
Hoofdauteurs: López-Jaramillo, F. J., Pérez-Banderas, F., Hernández-Mateo, F., Santoyo-González, F.
Formaat: Artigo
Taal:Inglês
Gepubliceerd in: International Union of Crystallography 2005
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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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