Significant experimental conditions for hard-to-crystallize proteins belonging to Q1 and Q3.
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https://figshare.com/articles/dataset/_Significant_experimental_conditions_for_hard_to_crystallize_proteins_belonging_to_Q1_and_Q3_/1091795
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资源简介：
Most significant condition properties for hard to crystallize proteins belonging to Q1 and Q3. Properties are colored according to their classification: cation (bold), anion (italic), PEG and others (regular).
创建时间：
2014-07-02
