Salts enhance both protein stability and amyloid formation of an immunoglobulin light chain
2008 ◽
Vol 135
(1-3)
◽
pp. 25-31
◽
2016 ◽
Vol 1864
(4)
◽
pp. 409-418
◽
Keyword(s):
Keyword(s):
1981 ◽
Vol 256
(4)
◽
pp. 1549-1555