Rate of protein folding near the point of thermodynamic equilibrium between the coil and the most stable chain fold: Influence of chain knotting on the rate of folding
- 1 February 1998
- journal article
- Published by Elsevier in Folding and Design
- Vol. 3 (1) , 67-68
- https://doi.org/10.1016/s1359-0278(98)00009-1
Abstract
No abstract availableKeywords
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