Rate of protein folding near the point of thermodynamic equilibrium between the coil and the most stable chain fold - Influence of chain knotting on the rate of folding (vol 2, pg 115, 1997)

被引：24

作者：

Finkelstein, AV ^{[1
]}

Badretdinov, AY

机构：

[1] Russian Acad Sci, Inst Prot Res, Pushchino 142292, Moscow Region, Russia

[2] Rockefeller Univ, New York, NY 10021 USA

来源：

FOLDING & DESIGN | 1998年 / 3卷 / 01期

关键词：

D O I：

10.1016/S1359-0278(98)00009-1

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：67 / 68

页数：2

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