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Effect of inhibitor complex formation on the hydration properties of α-chymotrypsin. Changes induced in protein hydration by tosylation of the native enzyme

Effect of inhibitor complex formation on the hydration properties of α-chymotrypsin. Changes induced in protein hydration by tosylation of the native enzyme

Madeleine Lüscher; Paul Schindler; Max Rüegg; Max Rottenberg

作者Madeleine Lüscher; Paul Schindler; Max Rüegg; Max Rottenberg
卷第18卷
期第7期
印刷ISSN1097-0282
文件大小908.34KB
发表时间1979
DOI10.1002/bip.1979.360180715
页码1775-1791

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