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Volumn 9, Issue 40, 2013, Pages 9692-9701

The effect of concentration, temperature and stirring on hen egg white lysozyme amyloid formation

Author keywords

[No Author keywords available]

Indexed keywords

AMORPHOUS AGGREGATION; AMYLOID FIBRIL FORMATION; AMYLOID FORMATION; FIRST ORDER KINETICS; HEN EGG WHITE LYSOZYME; LOW CONCENTRATIONS; RATE DETERMINING STEP; SYSTEMIC AMYLOIDOSIS;

EID: 84884750810     PISSN: 1744683X     EISSN: 17446848     Source Type: Journal    
DOI: 10.1039/c3sm51671g     Document Type: Article
Times cited : (82)

References (54)
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    • C. M. Dobson Nature 2003 426 884 890
    • (2003) Nature , vol.426 , pp. 884-890
    • Dobson, C.M.1
  • 36
    • 0032855484 scopus 로고    scopus 로고
    • ed. W. Ronald, Academic Press
    • H. Naiki and F. Gejyo, in Methods in Enzymology, ed., W. Ronald, Academic Press, 1999, pp. 305-318
    • (1999) Methods in Enzymology , pp. 305-318
    • Naiki, H.1    Gejyo, F.2
  • 47
    • 0347357617 scopus 로고    scopus 로고
    • C. M. Dobson Nature 2003 426 884 890
    • (2003) Nature , vol.426 , pp. 884-890
    • Dobson, C.M.1


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.