The effect of concentration, temperature and stirring on hen egg white lysozyme amyloid formation
Author:
Publisher
Royal Society of Chemistry (RSC)
Subject
Condensed Matter Physics,General Chemistry
Link
http://pubs.rsc.org/en/content/articlepdf/2013/SM/C3SM51671G
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1. On the structural definition of amyloid fibrils and other polypeptide aggregates
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