Effect of Straight Chain Aliphatic Amino Acids, Amines, and Carboxylic Acids on the Aggretation of IgG on Freezing.
- 1 January 1970
- journal article
- Published by Danish Chemical Society in Acta Chemica Scandinavica
- Vol. 24 (5) , 1585-1589
- https://doi.org/10.3891/acta.chem.scand.24-1585
Abstract
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