Influence of Ion Strength and pH on Thermal Stability of Yeast Formate Dehydrogenase
- Authors: Tishkov VI1,2,3, Uglanova SV1,4, Fedorchuk VV1, Savin SS2,3
- Affiliations:
- Lomonosov Moscow State University
- Innovations and High Technologies MSU Ltd
- Bach Institute of Biochemistry, Russian Academy of Sciences
- Emanuel Institute of Biochemical Physics, Russian Academy of Sciences
- Issue: Vol 2, No 2 (2010)
- Pages: 82-87
- Section: Articles
- URL: http://actanaturae.ru/2075-8251/article/view/10760
- DOI: https://doi.org/10.32607/20758251-2010-2-2-82-87
- Cite item
Abstract
V I Tishkov
Lomonosov Moscow State University; Innovations and High Technologies MSU Ltd; Bach Institute of Biochemistry, Russian Academy of Sciences
Email: vitishkov@gmail.com
Department of Chemical Enzymology, Faculty of Chemistry
S V Uglanova
Lomonosov Moscow State University; Emanuel Institute of Biochemical Physics, Russian Academy of SciencesDepartment of Chemical Enzymology, Faculty of Chemistry
V V Fedorchuk
Lomonosov Moscow State UniversityDepartment of Chemical Enzymology, Faculty of Chemistry
S S Savin
Innovations and High Technologies MSU Ltd; Bach Institute of Biochemistry, Russian Academy of Sciences
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