INTERACTIONS BETWEEN DNA AND HENS EGG WHITE LYSOZYME EFFECTS OF COMPOSITION AND STRUCTURAL CHANGES OF DNA IONIC STRENGTH AND TEMPERATURE

被引：31

作者：

CATTAN, D

BOURGOIN, D

机构：

来源：

关键词：

D O I：

10.1016/0005-2787(68)90294-3

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

引用

页码：56 / &

共 29 条

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