Thermodynamic Behavior of Glucose, Maltose, and Urea on Stabilization Lysozyme Solution
Author:
Publisher
Springer Science and Business Media LLC
Subject
Multidisciplinary
Link
http://link.springer.com/content/pdf/10.1007/s13369-014-1114-7.pdf
Reference25 articles.
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3. Qu, Y.; Bolen, C.L.; Bolen, D.: Osmolyte-driven contraction of a random coil protein. Proc. Natl. Acad. Sci. USA 95, 9268–9273 (1998)
4. Al-Allaf, Y.O.; Abdulrahman, H.O.: Thermodynamics of association reaction of glycine and histidine complexes in water and their biological activity. Arab. J. Sci. Eng. 37(5), 1227–1238 (2012)
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