4wly: Difference between revisions

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The entry 4wly is ON HOLD  
The entry 4wly is ON HOLD  


Authors: Hiroyuki, Y., Nobuhisa, W., Takayuki, N.
Authors: Yamada, H., Watanabe, N., Nagae, T.


Description: High pressure protein crystallography of hen egg white lysozyme at 380 MPa
Description: High pressure protein crystallography of hen egg white lysozyme at 380 MPa
Retrieved from "https://proteopedia.org/4wly"