INTERACTION BETWEEN PROTEINS AND SALT SOLUTIONS .3. EFFECT OF SALT TYPE AND CONCENTRATION ON SHRINKAGE TEMPERATURE

被引：33

作者：

CIFERRI, A

RAJAGH, LV

PUETT, D

机构：

来源：

BIOPOLYMERS | 1965年 / 3卷 / 04期

关键词：

D O I：

10.1002/bip.1965.360030408

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：461 / &

共 28 条

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