Stabilization of proteins embedded in sugars and water as studied by dielectric spectroscopy
Illustration of how a relatively large amount of disaccharides stabilizes proteins (left figure) more than a very low concentration (right figure).
2014 ◽
Vol 455
(2)
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pp. 56-59
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2017 ◽
Vol 267
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pp. 318-326
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2001 ◽
Vol 15
(3)
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pp. 223-229
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Keyword(s):
2009 ◽
Vol 52
(4)
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pp. 322