Stabilization of compact structures of apomyoglobin at low pH and low Cl- by neutral solutes: the effect of water on protein folding.

dc.contributorUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2014-05-20T15:20:14Z
dc.date.accessioned2022-10-05T16:04:37Z
dc.date.available2014-05-20T15:20:14Z
dc.date.available2022-10-05T16:04:37Z
dc.date.created2014-05-20T15:20:14Z
dc.date.issued1996-02-01
dc.identifierBiophysical Journal. Bethesda: Biophysical Society, v. 70, n. 2, p. SU178-SU178, 1996.
dc.identifier0006-3495
dc.identifierhttp://hdl.handle.net/11449/31573
dc.identifierWOS:A1996TZ68200361
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/3904305
dc.languageeng
dc.publisherBiophysical Society
dc.relationBiophysical Journal
dc.relation3.495
dc.relation1,949
dc.rightsAcesso restrito
dc.sourceWeb of Science
dc.titleStabilization of compact structures of apomyoglobin at low pH and low Cl- by neutral solutes: the effect of water on protein folding.
dc.typeResumo


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