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Protein Stabilization and Enzyme Activation in Ionic Liquids: Specific Ion Effects
There are still debates on whether the hydration of ions perturbs the water structure, and what is the degree of such disturbance; therefore, the origin of Hofmeister effect on protein stabilization continues being questioned. For this reason, it is suggested to use the ‘specific ion effect’ instead...
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| Publicat a: | J Chem Technol Biotechnol |
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| Autor principal: | |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
2015
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4777319/ https://ncbi.nlm.nih.gov/pubmed/26949281 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/jctb.4837 |
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