The effects of allantoin, arginine and NaCl on thermal...

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International Journal of Biological Macromolecules 2017 / 10

The effects of allantoin, arginine and NaCl on thermal melting and aggregation of ribonuclease, bovine serum albumin and lysozyme

Arakawa, Tsutomu, Maluf, Nasib Karl
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Language:
english
Journal:
International Journal of Biological Macromolecules
DOI:
10.1016/j.ijbiomac.2017.10.034
Date:
October, 2017
File:
PDF, 1.26 MB
english, 2017
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