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Conformational features of reduced and disulfide intact forms of hen egg white lysozyme in aqueous solution in presence of 3-chloro-1, 2-propanediol and dioxane: Implications for protein folding intermediates
Authors: Sasidhar, YU Prabha, CR
Citation: Yu. Sasidhar et Cr. Prabha, Conformational features of reduced and disulfide intact forms of hen egg white lysozyme in aqueous solution in presence of 3-chloro-1, 2-propanediol and dioxane: Implications for protein folding intermediates, I J BIOCH B, 37(2), 2000, pp. 97-106
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