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| Stabilization of compact structures of apomyoglobin at low pH and low Cl- by neutral solutes: the effect of water on protein folding. | 59 |
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| Stabilization of compact structures of apomyoglobin at low pH and low Cl- by neutral solutes: the effect of water on protein folding. | 2 | 1 | 0 | 0 | 1 | 2 | 3 |
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