Increased thermal stability of proteins in the presence of sugars and polyols
Author:
Publisher
American Chemical Society (ACS)
Subject
Biochemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/bi00590a025
Reference36 articles.
1. DIELECTRIC CONSTANTS OF SOME ORGANIC SOLVENT-WATER MIXTURES AT VARIOUS TEMPERATURES
2. DIRECT CRYSTALLIZATION OF LYSOZYME FROM EGG WHITE AND SOME CRYSTALLINE SALTS OF LYSOZYME
3. THE INFLUENCE OF SUGARS ON THE FORMATION OF SULFHYDRYL GROUPS IN HEAT DENATURATION AND HEAT COAGULATION OF EGG ALBUMIN
4. van der Waals Volumes and Radii
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