Titlebook: Analytical Ultracentrifugation IV; R. Jaenicke,H. Durchschlag Conference proceedings 1997 Springer-Verlag Berlin Heidelberg 1997 DNA.base.

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書目名稱Analytical Ultracentrifugation IV影響因子(影響力)




書目名稱Analytical Ultracentrifugation IV影響因子(影響力)學(xué)科排名




書目名稱Analytical Ultracentrifugation IV網(wǎng)絡(luò)公開度




書目名稱Analytical Ultracentrifugation IV網(wǎng)絡(luò)公開度學(xué)科排名




書目名稱Analytical Ultracentrifugation IV被引頻次




書目名稱Analytical Ultracentrifugation IV被引頻次學(xué)科排名




書目名稱Analytical Ultracentrifugation IV年度引用




書目名稱Analytical Ultracentrifugation IV年度引用學(xué)科排名




書目名稱Analytical Ultracentrifugation IV讀者反饋




書目名稱Analytical Ultracentrifugation IV讀者反饋學(xué)科排名

炸壞

Dissertation zur Erlangung des Doktorgradesroteins, ribonucleic acids) of different molar mass and shape have been examined. The comparisons comprise both the native states of the biopolymers under analysis and structural alterations in response to changes in environment or state of ligation. Far-reaching conformity between experimental valu

Demulcent

https://doi.org/10.1007/978-1-349-02016-4d of equal spheres led to quite distorted structures. The program HYDRO (by García de la Torre et al. (1994) Biophys J 67:530–531) was applied for predictions of the sedimentation coefficient ., diffusion coefficient ., and intrinsic viscosity [.]. Reliable and numerically stable results were only o

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https://doi.org/10.1007/978-3-030-22613-8 isolated and measured at 33 °C and α-crystallin isolated at 4 °C, stored at 33 °C for 24 h and measured at 33 °C..The high hydrodynamic volume of .-crystallin suggests a very loose structure for this particle: a string of beads or a random coil. This loose structure suggests a rather limited intera

cunning

Fundamentals of Dissimilar Metal Joining,ography, SDS electrophoresis, viscometry, and the analysis of SH and SS contents provided useful complementary information. In conclusion, several radiation damages could be registered: aggregation, crosslinking, dissociation, fragmentation, destruction of aromatic amino acids, cysteines and cystine

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