The solubility of the tetragonal form of hen egg white lysozyme from pH 4.0 to 5.4
Elizabeth Cacioppo, Marc L. PuseyVolume:
114
Year:
1991
Language:
english
Pages:
7
DOI:
10.1016/0022-0248(91)90043-5
File:
PDF, 574 KB
english, 1991