By the early 1900s proteins had been studied for more than a hundred years. Chemists had begun to extract proteins such as albumin and wheat gluten from animals and plants at the beginning of the previous century. The Dutch chemist Gerardus Johannes Mulder...
CITATION STYLE
Beckerman, M. (2015). Protein Folding: Part I—Basic Principles (pp. 29–59). https://doi.org/10.1007/978-3-319-22117-5_2
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