Crystallization Control of Thermal Stability and Morphology of Hen Egg White Lysozyme Crystals by Ionic Liquids

Published 2010 View Full Article

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Title
Crystallization Control of Thermal Stability and Morphology of Hen Egg White Lysozyme Crystals by Ionic Liquids
Authors
Keywords
-
Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 58, Issue 9, Pages 5444-5448
Publisher
American Chemical Society (ACS)
Online
2010-03-05
DOI
10.1021/jf1000343

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