Glycerol decreases the volume and compressibility of protein interior

A. Priev, A. Almagor, S. Yedgar*, B. Gavish

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

153 Scopus citations

Fingerprint

Dive into the research topics of 'Glycerol decreases the volume and compressibility of protein interior'. Together they form a unique fingerprint.

Chemical Compounds

Medicine & Life Sciences