DOI: 10.1021/bi00053a036. A partially folded state of hen egg white lysozyme in trifluoroethanol: structural characterization and implications for protein folding

A partially folded state of hen egg white lysozyme in trifluoroethanol: structural characterization and implications for protein folding

10.1021/bi00053a036

Crossref journal-article

American Chemical Society (ACS)

Biochemistry (316)

Bibliography

Buck, M., Radford, S. E., & Dobson, C. M. (1993). A partially folded state of hen egg white lysozyme in trifluoroethanol: structural characterization and implications for protein folding. Biochemistry, 32(2), 669â678.

Authors 3

Matthias Buck (first)
Sheena E. Radford (additional)
Christopher M. Dobson (additional)

References 0 Referenced 215

None

Dates

Type	When
Created	20 years, 5 months ago (March 8, 2005, 5:31 a.m.)
Deposited	2 years, 5 months ago (March 7, 2023, 8:28 p.m.)
Indexed	2 months ago (July 4, 2025, 9:04 a.m.)
Issued	32 years, 7 months ago (Jan. 19, 1993)
Published	32 years, 7 months ago (Jan. 19, 1993)
Published Online	23 years, 4 months ago (May 1, 2002)
Published Print	32 years, 7 months ago (Jan. 19, 1993)

Funders 0

None

BibTeX

@article{Buck_1993, title={A partially folded state of hen egg white lysozyme in trifluoroethanol: structural characterization and implications for protein folding}, volume={32}, ISSN={1520-4995}, url={http://dx.doi.org/10.1021/bi00053a036}, DOI={10.1021/bi00053a036}, number={2}, journal={Biochemistry}, publisher={American Chemical Society (ACS)}, author={Buck, Matthias and Radford, Sheena E. and Dobson, Christopher M.}, year={1993}, month=jan, pages={669–678} }

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