The denaturation of proteins: The effect of the addition of electrolytes on the viscosity of solutions of crystalline egg-albumin.
作者信息
Loughlin W J
机构信息
The Muspratt Laboratory of Physical and Electrochemistry, University of Liverpool.
出版信息
Biochem J. 1932;26(5):1557-65. doi: 10.1042/bj0261557.
Abstract
摘要
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