A carregar...
Amino acids and glycine ethyl ester as new crystallization reagents for lysozyme
Several amino acids and their derivatives are prominent additives in the field of protein chemistry. This study reports the use of charged amino acids and glycine ethyl ester as precipitants in protein crystallization, using hen egg-white lysozyme (HEWL) as a model. A discussion of the crystallizati...
Na minha lista:
| Main Authors: | , , |
|---|---|
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
International Union of Crystallography
2010
|
| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC2882786/ https://ncbi.nlm.nih.gov/pubmed/20516616 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1107/S174430911001376X |
| Tags: |
Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!
|