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Q30008766-3E584C3E-F3E8-4058-A88E-DD3B3408C58D
Q30008766-3E584C3E-F3E8-4058-A88E-DD3B3408C58D
BestRank
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http://www.wikidata.org/entity/statement/Q30008766-3E584C3E-F3E8-4058-A88E-DD3B3408C58D
Osmotic Shock Induced Protein Destabilization in Living Cells and Its Reversal by Glycine Betaine.
P2860
Q30008766-3E584C3E-F3E8-4058-A88E-DD3B3408C58D
BestRank
Statement
http://www.wikidata.org/entity/statement/Q30008766-3E584C3E-F3E8-4058-A88E-DD3B3408C58D
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wasDerivedFrom
4f806519b8485d4c45048020a0fb65149768e31f
P2860
Quantifying why urea is a protein denaturant, whereas glycine betaine is a protein stabilizer