Crystallization in the presence of glycerol displaces water molecules in the structure of thaumatin-Reference-Cited by-同舟云学术

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Crystallization in the presence of glycerol displaces water molecules in the structure of thaumatin

Published:2002-11-26 Issue:12 Volume:58 Page:2060-2065
ISSN:0907-4449
Container-title:Acta Crystallographica Section D Biological Crystallography
language:
Short-container-title:Acta Crystallogr D Biol Cryst

Author:

Charron Christophe,Kadri Adel,Robert Marie-Claire,Giegé Richard,Lorber Bernard

Publisher

International Union of Crystallography (IUCr)

Subject

General Medicine,Structural Biology

Link

http://journals.iucr.org/d/issues/2002/12/00/ad0187/ad0187.pdf

Cited by 36 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

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3. Sweet-Tasting Protein Thaumatin: Physical and Chemical Properties;Reference Series in Phytochemistry;2018

4. Thermal contraction of aqueous glycerol and ethylene glycol solutions for optimized protein-crystal cryoprotection;Acta Crystallographica Section D Structural Biology;2016-05-25

5. In-vacuum long-wavelength macromolecular crystallography;Acta Crystallographica Section D Structural Biology;2016-03-01

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