Disulfide content of reduced hen egg white and human milk lysozymes during the folding process.
- DOI
- 10.1016/0014-5793(83)80640-1
- Published
- 1983 Mar 21
- Container
- FEBS letters
- Publisher
- Not recorded
- Open access
- unknown
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limited evidence Score 43/100 under policy 1.0.0. This is a metadata assessment, not a judgment of the paper's conclusions.
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Cite this work
BibTeX
@article{allodium:10.1016/0014-5793-83-80640-1,
title = {Disulfide content of reduced hen egg white and human milk lysozymes during the folding process.},
author = {Perraudin JP and Guillard R and Prieels JP and Torchia T and Dubois T},
year = {1983},
journal = {FEBS letters},
doi = {10.1016/0014-5793(83)80640-1},
url = {https://doi.org/10.1016/0014-5793(83)80640-1}
}RIS
TY - JOUR TI - Disulfide content of reduced hen egg white and human milk lysozymes during the folding process. AU - Perraudin JP AU - Guillard R AU - Prieels JP AU - Torchia T AU - Dubois T PY - 1983 JO - FEBS letters DO - 10.1016/0014-5793(83)80640-1 UR - https://doi.org/10.1016/0014-5793(83)80640-1 ER -
APA
JP, P., R, G., JP, P., T, T., & T, D. (1983). Disulfide content of reduced hen egg white and human milk lysozymes during the folding process.. FEBS letters. https://doi.org/10.1016/0014-5793(83)80640-1
Source records
- pubmed · retrieved 2026-09-26T18:53:12.463Z