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Packing and hydrophobicity effects in protein folding and stability. Effects of β-branched amino acids, valine and isoleucine, on the formation and stability of two-stranded α-helical coiled-coils/leucine zippers
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Zhu, B.Y., Zhou, N.E., Kay, CM., and Hodges, R.S. 1993. Packing and hydrophobicity effects in protein folding and stability. Effects of β-branched amino acids, valine and isoleucine, on the formation and stability of two-stranded α-helical coiled-coils/leucine zippers. Protein Sci. 2: 383-394.
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(1993)
Protein Sci.
, vol.2
, pp. 383-394
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Zhu, B.Y.1
Zhou, N.E.2
Kay, C.M.3
Hodges, R.S.4
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