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Volumn 44, Issue 3, 1999, Pages 637-640

Tetragonal chicken egg white lysozyme solubility in sodium chloride solutions

Author keywords

[No Author keywords available]

Indexed keywords

CRYSTAL STRUCTURE; CRYSTALLIZATION; DISSOLUTION; PH EFFECTS; SODIUM CHLORIDE; SOLUBILITY; THERMAL EFFECTS;

EID: 0032677214     PISSN: 00219568     EISSN: None     Source Type: Journal    
DOI: 10.1021/je980316a     Document Type: Article
Times cited : (123)

References (17)
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    • The solubility of the tetragonal form of hen egg white lysozyme from pH 4.0 to 5.4
    • Cacioppo, E. L.; Pusey, M. L. The solubility of the tetragonal form of hen egg white lysozyme from pH 4.0 to 5.4. J. Cryst. Growth 1991, 114, 286-292.
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    • Forsythe, E.L.1    Pusey, M.L.2
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    • The effects of acetate buffer concentration on lysozyme solubility
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    • Submitted July
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    • (1998) Biophys. J.
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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.