The solubility of the tetragonal form of hen egg white...

The solubility of the tetragonal form of hen egg white lysozyme from pH 4.0 to 5.4

Elizabeth Cacioppo, Marc L. Pusey
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Volume:
114
Year:
1991
Language:
english
Pages:
7
DOI:
10.1016/0022-0248(91)90043-5
File:
PDF, 574 KB
english, 1991
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