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Q34179579-BD1D1085-C5BA-4976-9E17-DDFC352F2785
Q34179579-BD1D1085-C5BA-4976-9E17-DDFC352F2785
BestRank
Statement
http://www.wikidata.org/entity/statement/Q34179579-BD1D1085-C5BA-4976-9E17-DDFC352F2785
Structure of poly(ethylene glycol)-modified horseradish peroxidase in organic solvents: infrared amide I spectral changes upon protein dehydration are largely caused by protein structural changes and not by water removal per se.
P2860
Q34179579-BD1D1085-C5BA-4976-9E17-DDFC352F2785
BestRank
Statement
http://www.wikidata.org/entity/statement/Q34179579-BD1D1085-C5BA-4976-9E17-DDFC352F2785
rank
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type
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wasDerivedFrom
d2891153ba5e3d34394797afb3fe3b5d4fda385e
P2860
Hydrogen bonding between sugar and protein is responsible for inhibition of dehydration-induced protein unfolding.