Protein Stability and Folding

Beschreibung

Many biochemists, biotechnologists, food scientists and biophysicists work with proteins. They all have problems with the stability of proteins and thus difficulties in handling them. This data collection helps the scientist to choose the right temperature and appropriate solvent when dealing with a particular protein.
First data collection (up-to-date) of the stability of proteins Absolutely useful for biochemists, biotechnologists, food scientist and biophysicists working with proteins

Autor*in

Wolfgang Pfeil

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