The effects of sodium sulfate, glycosaminoglycans, and Congo red on the structure, stability, and amyloid formation of an immunoglobulin light-chain protein-Reference-Cited by-同舟云学术

The effects of sodium sulfate, glycosaminoglycans, and Congo red on the structure, stability, and amyloid formation of an immunoglobulin light-chain protein

Published:2006-07 Issue:7 Volume:15 Page:1710-1722
ISSN:0961-8368
Container-title:Protein Science
language:en
Short-container-title:Protein Sci.

Author:

Mclaughlin Richard W.,De Stigter Janelle K.,Sikkink Laura A.,Baden Elizabeth M.,Ramirez-Alvarado Marina

Publisher

Wiley

Subject

Molecular Biology,Biochemistry

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