2001•Biotechnology and Bioprocess EngineeringRequires access

Initial protein concentration and residual denaturant concentration strongly affect the batch refolding of hen egg white lysozyme

Andrew D. Guise, Julian B. Chaudhuri

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Key concepts: Lysozyme, Chemistry, Dilution, Guanidine, Urea, Chromatography, Hydrochloride, Egg white

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Initial protein concentration and residual denaturant concentration strongly affect the batch refolding of hen egg white lysozyme — Research Paper | ScholarLens