Načítá se...
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...
Uloženo v:
| Hlavní autoři: | , , , |
|---|---|
| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
International Union of Crystallography
2005
|
| Témata: | |
| On-line přístup: | 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 |
| Tagy: |
Přidat tag
Žádné tagy, Buďte první, kdo otaguje tento záznam!
|