The effect of solution thermal history on chicken egg white lysozyme nucleation
Author:
Publisher
Elsevier BV
Subject
Materials Chemistry,Inorganic Chemistry,Condensed Matter Physics
Reference30 articles.
1. Application of temperature control strategies to the growth of hen egg-white lysozyme crystals
2. A novel approach to crystallizing proteins with temperature-induction method: GrpE protein from
3. X-ray Topography of Tetragonal Lysozyme Grown by the Temperature-Controlled Technique
4. Control of nucleation and growth in protein crystal growth
5. Temperature dependence of protein solubility — determination and application to crystallization in X-ray capillaries
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