Why Cyclodextrins Can Increase the Long-Term Stability of Protein Preparations: an NMR Study

Reinhard Wimmer; Finn Lillelund Aachmann; Daniel Otzen; H. B. Olsen; Steffen B. Petersen; Kim Lambertsen Larsen

Why Cyclodextrins Can Increase the Long-Term Stability of Protein Preparations: an NMR Study

Reinhard Wimmer, Finn Lillelund Aachmann, Daniel Otzen, H. B. Olsen, Steffen B. Petersen, Kim Lambertsen Larsen

Institut for Kemi og Biovidenskab

Publikation: Working paper/Preprint › Working paper › Forskning

Originalsprog	Engelsk
Status	Udgivet - 2002

Emneord

Bioteknologi

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Citationsformater

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T1 - Why Cyclodextrins Can Increase the Long-Term Stability of Protein Preparations

T2 - an NMR Study

AU - Wimmer, Reinhard

AU - Aachmann, Finn Lillelund

AU - Otzen, Daniel

AU - Olsen, H. B.

AU - Petersen, Steffen B.

AU - Larsen, Kim Lambertsen

PY - 2002

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BT - Why Cyclodextrins Can Increase the Long-Term Stability of Protein Preparations

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