微小型溶血纖維蛋白�奶坐ずМc造

by HA, YU-MING, 哈裕銘

Stabilizing salt-bridge enhances protein thermostability by reducing the heat capacity change of unfolding.

by Chi-Ho Chan, Tsz-Ha Yu, Kam-Bo Wong
Published 2011-01-01

The prevalence of canine <it>Leishmania infantum </it>infection in western China detected by PCR and serological tests

by Chen Hai-Tang, Yang Yue-Tao, Wang Yong, Ha Yu, Gao Chun-Hua, Wang Jun-Yun
Published 2011-05-01

A rigidifying salt-bridge favors the activity of thermophilic enzyme at high temperatures at the expense of low-temperature activity.

by Sonia Y Lam, Rachel C Y Yeung, Tsz-Ha Yu, Kong-Hung Sze, Kam-Bo Wong
Published 2011-03-01